Really Easy And Good Salmon Pate Food

REALLY EASY AND GOOD SALMON PATE'

Steps:

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

SALMON PATTIES I

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

RED SALMON PATE

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.

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.

SMOKED SALMON, DILL & LEMON PATé

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.

EASY SALMON PATE

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.

SALMON PATE

Steps:

• Poach the salmon with the bay leaf in 1 1/2 cups water.
• When firm, drain and keep the stock.
• Discard the bay leaf and any skin and bones, and flake the salmon.
• Soak the gelatine in 1/4 cup of the cooled salmon stock.
• Heat the remaining stock and stir into the gelatine until dissolved.
• Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
• Pour into a lightly oiled 8" x 4" loaf pan.
• Chill until set.
• Unmold and garnish with a few fronds of dill.

SALMON PATE

Steps:

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

SALMON-CREAM CHEESE PATE

Steps:

• Mince onion in food processor.
• Add remaining ingredients.
• Blend with off/on turns then let run until smooth.
• Refrigerate overnight.
• Good with raw vegetables, crackers or Melba toast.
• Can also shape and cover with parsley or chopped nuts.

SALMON PATE' ALA VILLANI

Steps:

• In a mixing bowl, mix together salmon, cream cheese, liquid smoke, fresh lemon juice, Tabasco sauce, onion and salt; mix well.
• Adjust seasonings to taste.
• Transfer to a smaller bowl, cover and refrigerate to chill, about 1 hour or longer.
• When chilled, roll mixture into a ball.
• Roll the ball in finely chopped parsley until coated.
• Transfer ball to a serving plate.
• Serve with an assortment of crackers or potato chips.
• Refrigerate any unused portion.
• Freshly cooked salmon can also be used.
• If desired, use 6 green onions finely chopped instead of the regular onion.

THOUSAND ISLAND SALMON PATE

Steps:

• In medium saucepan, sprinkle unflavored gelatine over 1 cup water.
• Stir over low heat until gelatine dissolves, about 3 minutes; add remaining water, sour cream, thousand island dressing, lemon juice, salmon, onion, and dill.
• Turn into 6 cup mold and chill until firm.

SALMON PATE

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.

SMOKED SALMON PâTé WITH TEAR & SHARE BRIOCHE BUNS

Steps:

• To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
• Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
• Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
• Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
• Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.