| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Norwegian |
Cklive20, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
|
Sticks unsalted butter |
| 1 |
lb |
Smoked Norwegian or Scottish salmon; not too salty, cut |
|
|
; into ? inch cubes |
| 1/2 |
c |
Heavy cream |
| 1/2 |
|
Lemon; Juice of |
| 1 |
tb |
Chives; finely chopped |
| 1 |
tb |
Dill; finely chopped |
| 1 |
tb |
Parsley; finely chopped |
INSTRUCTIONS
Cut the butter into cubes and melt it in a saucepan over low heat. Remove
from the heat and set aside for a few minutes to cool and to allow the
milky solids to sink to the bottom. Carefully pour off the oily part, or
clarified butter, leaving the milky solids behind. Let the clarified butter
cool to room temperature.
In 2 or three batches, put the salmon cubes, clarified butter, and cream in
the bowl of a food processor, and puree until fluffy and completely smooth.
Transfer the salmon puree to a large bowl and stir in the herbs and lemon
juice to taste. Chill before serving.
Yield: 20 to 25 servings
Converted by MC_Buster.
Per serving: 2865 Calories (kcal); 320g Total Fat; (97% calories from fat);
6g Protein; 9g Carbohydrate; 908mg Cholesterol; 92mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 64 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9331
Converted by MM_Buster v2.0n.
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