Smoked Salmon Pate With Parsley Butter Recipes

CREAMY SMOKED SALMON PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
• Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
• Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.

SMOKED SALMON PATE

Steps:

• Process salmon in food processor till almost smooth.
• Transfer to a bowl.
• Add all other ingredients.
• Stir gently till combined.
• Season if need be.
• Place into serving bowl, smooth top.
• Cover with plastic wrap.
• Refrigerate for at least 3 hours.
• Serve with melba toast.

'SEABOLT'S SMOKED SALMON PATE'

Steps:

• Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
• Enjoy.

REALLY EASY AND GOOD SALMON PATE'

Steps:

• In a bowl, blend all ingredients until smooth.
• Transfer to a glass bowl.
• Cover and refrigerate overnight.

SMOKED SALMON PATE

Steps:

• Melt the butter in a small saucepan, let it cool slightly.
• Place the salmon in your food processor.
• With the machine running add the butter until you have a smooth pate.
• Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
• Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
• Remove from the fridge 30 minutes before serving.
• Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
• Serve with homemade Melba Toast#24802 or#40247.

SMOKED SALMON PâTé

Steps:

• Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

THE ARK RESTAURANT SMOKED SALMON PATE'

Steps:

• Watercress Sauce:.
• In food processor, puree watercress, mustard, salt and pepper until smooth.
• With machine running, add oil drop by drop as mixture thickens.
• Add lemon juice, then add sour cream.
• Set aside to chill while preparing pate.
• Pate:.
• Butter a 3 1/2" X 11 1/2" X 2 1/2" terrine (or glass bread pan)and line it with buttered parchment paper (butter side up).
• Rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry.
• Blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. Drain and squeeze dry.
• Preheat oven to 250°F.
• In food processor, add onion, smoked salmon, salmon fillets (cut into 1" pieces), dill, lemon juice, salt, and pepper. Process until mixture forms a fine paste.
• With machine running on low, slowly add heavy cream. Add eggs, one at a time; process an additional 30 seconds.
• Remove 3/4 of the mixture to a bowl.
• To the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (Mixture will not be uniform in color).
• Put one half of the reserved (no watercress) mixture into the terrine. Cut through it several times with a knife, and then bang it on the counter to settle it.
• Place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible.
• Add the rest of the salmon mixture. Bang it twice to settle it.
• Cover with a piece of buttered parchment paper. Bake in a water bath for 15 minutes at 250°F Turn heat down to 225°F and bake an additional 25 minutes.
• Pate will be firm, but not hard.
• Wait at least 5 minutes and unmold onto a serving plate. Decorate the top of the pate with reserved watercress.
• Serve thin slices with watercress sauce laced diagonally across.

SMOKED SALMON PATE

Steps:

• Combine all the ingredients and mix well.
• Put in a serving dish, cover and refrigerate for at least 2 hours.
• Garnish with extra dill.