The Ark Restaurant Smoked 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.

SMOKED SALMON PATE

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 FISH PATE

Steps:

• Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
• Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
• Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
• Remove and garnish with additional parsley and capers if using.
• Servie with crackers or for a chunkier pate, use toast points.

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.

SMOKED SALMON PATE

Steps:

• Process salmon in food processor till almost smooth.
• Transfer to a bowl.
• Add all other ingredients.
• Stir gently till combined.
• Season if need be.
• Place into serving bowl, smooth top.
• Cover with plastic wrap.
• Refrigerate for at least 3 hours.
• Serve with melba toast.

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.

'SEABOLT'S SMOKED SALMON PATE'

Steps:

• Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
• Enjoy.

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.

SMOKED SALMON PATE

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.