Name: Short-Cut Salmon Pate with Melba Toast
Ingredients: 4 Thick slices white bread; 50 g Unsalted butter; 1 50 grams can red or pink salmon; 50 g Smoked salmon; (trimmings is fine); 3 tb Creme fraiche; 1/2 ts Creamed horseradish; (good quality); 1/2 Lemon; pips removed; Freshly ground black pepper; Fresh dill sprigs; to garnish

We are too apt to forget that temptation to sin will rarely present itself to us in its true colors, saying, “I am your deadly enemy, and I want to ruin you forever in hell.” Oh no! Sin comes to us like Judas, with a kiss; like Joab, with outstretched hand and flattering words. The forbidden fruit seemed good and desirable to Eve; yet it cast her out of Eden. Walking idly on his palace roof seemed harmless enough to David; yet it ended in adultery and murder. Sin rarely seems (like) sin at first beginnings. Let us then watch and pray, lest we fall into temptation.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Dairy		Anything, You, Can, Cook	2	servings

INGREDIENTS

4		Thick slices white bread
50	g	Unsalted butter
1		50 grams can red or pink salmon
50	g	Smoked salmon; (trimmings is fine)
3	tb	Creme fraiche
1/2	ts	Creamed horseradish; (good quality)
1/2		Lemon; pips removed
		Freshly ground black pepper
		Fresh dill sprigs; to garnish

INSTRUCTIONS

1 Preheat the grill. Arrange the bread on a baking sheet and lightly toast
on both sides. Melt the butter in a small pan and immediately remove from
the heat.
2 Remove any excess skin and bones from the canned salmon and place in a
food processor. Add the smoked salmon, creme fraiche, creamed horseradish
and a good squeeze of lemon juice.
3 Remove the bread from the grill, cut off the crusts and cut in half
through the bread and cut into triangles. Put back on the baking sheet,
untoasted side up and toast again until lightly browned and curled around
the edges.
4 Season the salmon mixture with plenty of freshly ground black pepper and
whizz for about 10 minutes.
5 With the machine running, slowly pour in the melted butter through the
feeder tube, leaving any sediment in the bottom of the pan.
6 Spoon the pate into small ramekins set on a plates and garnish each one
with a dill sprig. Arrange some of the melba toasts around the side and
serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook
Converted by MM_Buster v2.0l.

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