Two Salmon Pate Recipe
Your search for great Two Salmon Pate ends now. The marriage of the incredible flavors of Salmon with other ingredients is the secret to this Two Salmon Pate recipe. Two Salmon Pate served as Appetizer is the best food to pep me up. Whenever I have Canadian friends visiting I always prepare Two Salmon Pate which is most loved by them. Spread the taste by sharing this Two Salmon Pate recipe with your friends.
Ingredients
1 pkg unflavored gelatin 1
1/4 cup water 50 mL
1 can (7-1/2 oz/213 g) sockeye salmon 1
1 cup finely chopped smoked salmon (6 oz/175 g) 250 mL
4oz cream cheese 125 g
1/4 cup light mayonnaise 50 mL
2tbsp lemon juice 25 mL
1/4 tsp hot pepper sauce 1 mL
2 tbsp minced green onion 25 mL
2 tbsp chopped fresh dill 25 mL
3/4 cup whipping cream 175 mL
GARNISH:
Cucumber
3 oz thinly sliced smoked salmon Dill sprigs 75 g
Directions
In small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften.
Warm over low heat, stirring, until dissolved.
Remove from heat; set aside.
*Drain sockeye salmon, discarding juice.
In food processor or blender, combine sockeye salmon, half of the smoked salmon, cream cheese, mayonnaise, lemon juice and hot pepper sauce; puree until smooth.
Add gelatin mixture and process to blend.
Transfer to bowl; stir in remaining chopped smoked salmon, onion and dill.
Whip cream; stir about one-quarter into salmon mixture.
Fold in remaining cream.
Line 8-1/2- X 4-1/2-inch (1.5 L) loaf pan with plastic wrap; pour in salmon mixture and smooth top.
Cover with wrap and refrigerate for at least 4 hours or until firm, or for up to 2 days.
* To unmould, unwrap top and invert serving platter over pan.
Grasp platter and pan; quickly turn over and lift off pan.
Remove plastic wrap.
* GARNISH: For cucumber twist, peel cucumber lengthwise at 1/2-inch (1 cm) intervals; cut about 12 to 16 very thin slices.
Make cut in each slice from center to outside edge; twist in opposite directions to form "S" shape.
Arrange around pate.
For each rose, cut smoked salmon into strip 1 inch (2.5 cm) wide and 5 inches (12 cm) long.
Tightly roll up 1 inch (2.5 cm) to form cone.
Pinch cone at base, letting free end dangle.
Gather up strip, a little at a time, around cone, bending out upper edges to resemble petals.
Garnish pate with salmon roses and dill sprigs.
Warm over low heat, stirring, until dissolved.
Remove from heat; set aside.
*Drain sockeye salmon, discarding juice.
In food processor or blender, combine sockeye salmon, half of the smoked salmon, cream cheese, mayonnaise, lemon juice and hot pepper sauce; puree until smooth.
Add gelatin mixture and process to blend.
Transfer to bowl; stir in remaining chopped smoked salmon, onion and dill.
Whip cream; stir about one-quarter into salmon mixture.
Fold in remaining cream.
Line 8-1/2- X 4-1/2-inch (1.5 L) loaf pan with plastic wrap; pour in salmon mixture and smooth top.
Cover with wrap and refrigerate for at least 4 hours or until firm, or for up to 2 days.
* To unmould, unwrap top and invert serving platter over pan.
Grasp platter and pan; quickly turn over and lift off pan.
Remove plastic wrap.
* GARNISH: For cucumber twist, peel cucumber lengthwise at 1/2-inch (1 cm) intervals; cut about 12 to 16 very thin slices.
Make cut in each slice from center to outside edge; twist in opposite directions to form "S" shape.
Arrange around pate.
For each rose, cut smoked salmon into strip 1 inch (2.5 cm) wide and 5 inches (12 cm) long.
Tightly roll up 1 inch (2.5 cm) to form cone.
Pinch cone at base, letting free end dangle.
Gather up strip, a little at a time, around cone, bending out upper edges to resemble petals.
Garnish pate with salmon roses and dill sprigs.
