| 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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