Salmon Pate Pate De Saumon Recipes

Steps:

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

Steps:

• Mash cream cheese with onion and lemon juice.
• Mix in liquid smoke.
• Drain salmon and remove dark skin and bones.
• Add horseradish and mix well.
• Chill for several hours.

Steps:

• Soften cheese. De-bone salmon. Combine all ingredients. Mold into a ball and roll in pecans or sprinkle with parsley.

Steps:

• Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees.
• Put the cubed salmon into the container of a food processor or electric blender. Blend and add the egg. Continue blending while gradually adding the cream, salt, pepper and cayenne. Spoon and scrape the mixture into a mixing bowl. Add the chives, if used, and blend.
• Cut the shrimp into one-half-inch cubes. If bay scallops are used, leave them whole. If sea scallops are used, cut them into halfinch cubes.
• Put the scallops, shrimp and shallots in a dry skillet and cook, stirring, briefly until the seafood gives up its liquid. Add the mixture to the salmon mixture and blend.
• Butter the inside of a loaf pan that measures nine by five by two and three-quarter inches.
• Split each fillet of sole in half lengthwise.
• Make a layer of salmon mixture on the bottom of the loaf pan, using one-fifth of the mixture. Top, lengthwise, with two sole fillet halves, placed parallel over the salmon layer. Continue making layers of salmon and sole fillet halves, ending with the salmon mixture. Smooth it over.
• Cover the loaf pan closely with aluminum foil. Place the loaf pan in a basin of water and bring it to the boil on top of the stove.
• Place the pans in the oven and bake one hour and 15 minutes. Remove from the oven and let cool. Chill thoroughly before unmolding and slicing. Serve, if desired, with sauce fines herbes.

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.

Steps:

• Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
• Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.

Steps:

• If you aren't using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
• Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.

Steps:

• Crust: mix 4 cups flour, baking soda, baking powder, and salt together in a medium to large mixing bowl.
• Cut in the 1/2 cup of shortening with pastry cutter, two knives or a fork- until the mixture resembles coarse meal.
• Add water to the mixture a little at a time, you can use a fork or you hands to mix the flour and water- until all is mixed and is slightly sticky.
• Roll the dough out on a floured surface and knead until smooth.
• Cut the dough in half and chill the 2 balls of dough until needed.
• Filling:.
• While boiling (40 mins) or steaming (30-40 mins) the potatoes, drain and de-bone the salmon.
• I personally don't like any bones, no matter how soft they are in my pie!
• Once potatoes are done and you can insert a fork into them without resistance, drain water (if boiled) and with a hand mixer start to cream the potatoes.
• Add the butter to the potatoes--as much or as little as you want--and cream together until the butter is melted and evenly distributed.
• Add the milk a 1/2 cup at a time until the potatoes are smooth and creamy, but not too thin nor too thick.
• Add the salmon chives, basil, salt and pepper and mix with the mixer or by hand.
• Add enough salt that you can taste it through the potatoes sufficiently.
• Roll out the first ball of dough large enough for the bottom and sides of a 13x9x2-inch pan.
• Line the pan with dough and add mashed potato mixture evenly into the pan.
• Roll out second ball of dough and place it on top of the filling; cut off excess dough and seal the edges of the pie.
• Make incisions in the dough like this:/// or like this:+.
• Bake for 40 minutes at 400°F or until browned on top and on bottom on the middle rack in the oven.
• Serve right away--we like it with butter melted on top and salt and pepper.

Steps:

• In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.