| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Appetizer |
8 |
Servings |
INGREDIENTS
| 1 |
cn |
(210-gram) pink salmon |
| 125 |
g |
Cream cheese |
| 125 |
g |
Melted butter |
| 1/2 |
c |
Mayonnaise (homemade is best) |
| 2 |
tb |
Fresh lemon juice |
|
|
Freshly ground black pepper |
| 1 |
bn |
(small) chives or dill; finely chopped |
INSTRUCTIONS
From: viv@tauon.ph.unimelb.edu.au (Viviane Buzzi)
Date: 21 Apr 1994 18:49:48 -0400
Drain salmon and discard liquid and any bones or skin. Place salmon, cream
cheese, melted butter, mayonnaise, lemon juice and pepper in a food
processor or blender and process until mixture is well pureed and smooth.
With a spoon, stir in chives/dill then pile mixture into a bowl. Cover and
refrigerate for 1/2 to 1 hour. The pate will store well in the
refrigerator. Bring back to near room temperature before serving (it is
nicer when it has softened slightly). Serve with croutons of fresh bread
and crackers or use to fill celery, mushrooms, cherry tomatoes, whatever.
(I got this recipe from a salmon promotion in a Vogue Entertaining magazine
a few years ago).
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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