The Ark Restaurant Smoked Salmon Pate Recipes

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SMOKED SALMON PâTé



Smoked Salmon Pâté image

15-minute recipe! Smoked salmon and seasonings dress up a flavored cream cheese spread.

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 15m

Yield 24

Number Of Ingredients 7

4 oz smoked salmon (lox)
1 container (8 oz) chives-and-onion cream cheese spread
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons lemon-pepper seasoning
1 teaspoon chopped fresh dill weed
3 tablespoons chopped fresh parsley
24 slices cocktail pumpernickel bread

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.

Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g

THE ARK RESTAURANT SMOKED SALMON PATE'



The Ark Restaurant Smoked Salmon Pate' image

Beyond scrumptious. Make sure to have all of the ingredients measured, chopped, etc. before beginning. It goes without saying that only the freshest ingredients should be used. The time and effort this dish takes are worth it.

Provided by Chef George S.

Categories     Very Low Carbs

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 16

1 ounce watercress, fresh
2 tablespoons Dijon mustard
1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 cup olive oil
2 teaspoons lemon juice
1/4 cup sour cream
4 ounces watercress, fresh
1 small onion, peeled & coarsely chopped
4 ounces smoked salmon (cold smoked over alder is best)
18 ounces salmon fillets, fresh, uncooked
2 teaspoons fresh dill, chopped fine
2 teaspoons lemon juice
1/2 teaspoon white pepper (ground fine)
1 1/4 cups heavy cream
2 large eggs

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.

Nutrition Facts : Calories 250.5, Fat 23.2, SaturatedFat 7.1, Cholesterol 71.6, Sodium 268.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 9.3

SMOKED SALMON PATE



Smoked Salmon Pate image

Smoked salmon has to be the food of the Gods!! This is a wonderful spread for crackers or small rye bread rounds.

Provided by ChefDebs

Categories     Spreads

Time 2h15m

Yield 10 serving(s)

Number Of Ingredients 6

1/4 lb smoked salmon, chopped
2 (8 ounce) packages cream cheese
6 teaspoons minced onions
1/4 cup fresh dill, chopped
3 tablespoons fresh lemon juice
Tabasco sauce

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.

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