Georges Salmon Pepper Pate Food

GEORGE'S SALMON-PEPPER PATE

Steps:

• Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
• Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.

SALMON PATE (PATE DE SAUMON)

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.

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.

SALMON PATE SPREAD

Steps:

• Mince parsley using on/off turns.;transfer to small bowl and set aside.
• Mince onion by dropping through feed tube with machine running.
• Add all remaining ingredients except salt and pepper and blend using on/off turns, then mix until smooth.
• Taste and adjust seasonings.
• Transfer to small serving bowl or shape into a mound on a small platter.
• Cover and refrigerate overnight.
• Sprinkle with parsley before serving.

GEORGE'S SALMON-PEPPER PATE

Steps:

• Blend salmon, Greek yogurt, salt, and dill weed together in a food processor until creamy and smooth. Refrigerate pate until set, at least 1 hour.
• Butter each slice of bread and toast in the toaster oven, about 4 minutes. Spread salmon pate over bread; spread pepper jelly on top.