SMOKED SALMON PATE
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
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.
SMOKED SALMON PATE
This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe!
Provided by PetsRus
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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 PATE WITH PARSLEY BUTTER
I served this at a Christmas dinner that I co-catered. It went down amazingly well, even the children liked it. We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread. I can't recommend it highly enough. Cooking time is setting time. Let me know what you think...
Provided by Luschka
Categories Spreads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the smoked salmon, removing all hard pieces, bones etc. Pound in a mortar or process in a blender till smooth, then add the butter cut in small pieces. The butter should be cool and firm, but not too hard.
- When all is amalgamated into a smooth paste, add the cream, plenty of freshly ground black pepper, cayenne and lemon juice to taste.
- Turn into a small dish and chill for several hours.
- (I don't have quantities for the parsley butter as it depends on how much you want to make!) Take as much butter as you think you'll need for the crackers/bread and a representative amount of fresh parsley and mix them together. Pop it in a serving dish and return to the fridge for an hour or so to reset properly.
- I tend to then scoop it out in to little balls, which wastes some of the butter, but looks pretty!
- If you've made too much butter you can save it for another day and use it as a normal butter spread, but bare in mind that the parsley flavour increases in strength (which I like!) the longer you leave it. I've left the butter for 3 weeks before using again and it was still perfect.
- Serve the pate and butter garnished with a sprig of parsley or perhaps a curl of smoked salmon, and with hot toast/malba toast/french bread.
SMOKED SALMON, DILL & LEMON PATé
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Provided by Barney Desmazery
Categories Dinner, Starter
Time 5m
Yield Serves 4 as a starter, 8 as a dip
Number Of Ingredients 6
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.
Nutrition Facts : Calories 225 calories, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium
SALMON PATE
A delightful party treat. I have also made this using a chunk of smoked salmon, which is a nice twist on the original.
Provided by Jenny Sanders
Categories Spreads
Time 2h
Yield 8-16 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 230.8, Fat 16.2, SaturatedFat 2.7, Cholesterol 41.4, Sodium 298.3, Carbohydrate 7.5, Fiber 0.1, Sugar 2, Protein 13.8
SALMON PATE
This is a recipe I often use when I am expecting company. It is a perfect appetizer.-Gudrun Braker, Burnet, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 197mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SMOKED SALMON PâTé
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
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
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