SMOKED SALMON PATE
This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe!
Provided by PetsRus
Categories Spreads
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Melt the butter in a small saucepan, let it cool slightly.
- Place the salmon in your food processor.
- With the machine running add the butter until you have a smooth pate.
- Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
- Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
- Remove from the fridge 30 minutes before serving.
- Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
- Serve with homemade Melba Toast#24802 or#40247.
SMOKED SALMON PATE WITH PARSLEY BUTTER
I served this at a Christmas dinner that I co-catered. It went down amazingly well, even the children liked it. We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread. I can't recommend it highly enough. Cooking time is setting time. Let me know what you think...
Provided by Luschka
Categories Spreads
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the smoked salmon, removing all hard pieces, bones etc. Pound in a mortar or process in a blender till smooth, then add the butter cut in small pieces. The butter should be cool and firm, but not too hard.
- When all is amalgamated into a smooth paste, add the cream, plenty of freshly ground black pepper, cayenne and lemon juice to taste.
- Turn into a small dish and chill for several hours.
- (I don't have quantities for the parsley butter as it depends on how much you want to make!) Take as much butter as you think you'll need for the crackers/bread and a representative amount of fresh parsley and mix them together. Pop it in a serving dish and return to the fridge for an hour or so to reset properly.
- I tend to then scoop it out in to little balls, which wastes some of the butter, but looks pretty!
- If you've made too much butter you can save it for another day and use it as a normal butter spread, but bare in mind that the parsley flavour increases in strength (which I like!) the longer you leave it. I've left the butter for 3 weeks before using again and it was still perfect.
- Serve the pate and butter garnished with a sprig of parsley or perhaps a curl of smoked salmon, and with hot toast/malba toast/french bread.
THE ARK RESTAURANT SMOKED SALMON PATE'
Beyond scrumptious. Make sure to have all of the ingredients measured, chopped, etc. before beginning. It goes without saying that only the freshest ingredients should be used. The time and effort this dish takes are worth it.
Provided by Chef George S.
Categories Very Low Carbs
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 16
Steps:
- Watercress Sauce:.
- In food processor, puree watercress, mustard, salt and pepper until smooth.
- With machine running, add oil drop by drop as mixture thickens.
- Add lemon juice, then add sour cream.
- Set aside to chill while preparing pate.
- Pate:.
- Butter a 3 1/2" X 11 1/2" X 2 1/2" terrine (or glass bread pan)and line it with buttered parchment paper (butter side up).
- Rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry.
- Blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. Drain and squeeze dry.
- Preheat oven to 250°F.
- In food processor, add onion, smoked salmon, salmon fillets (cut into 1" pieces), dill, lemon juice, salt, and pepper. Process until mixture forms a fine paste.
- With machine running on low, slowly add heavy cream. Add eggs, one at a time; process an additional 30 seconds.
- Remove 3/4 of the mixture to a bowl.
- To the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (Mixture will not be uniform in color).
- Put one half of the reserved (no watercress) mixture into the terrine. Cut through it several times with a knife, and then bang it on the counter to settle it.
- Place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible.
- Add the rest of the salmon mixture. Bang it twice to settle it.
- Cover with a piece of buttered parchment paper. Bake in a water bath for 15 minutes at 250°F Turn heat down to 225°F and bake an additional 25 minutes.
- Pate will be firm, but not hard.
- Wait at least 5 minutes and unmold onto a serving plate. Decorate the top of the pate with reserved watercress.
- Serve thin slices with watercress sauce laced diagonally across.
Nutrition Facts : Calories 250.5, Fat 23.2, SaturatedFat 7.1, Cholesterol 71.6, Sodium 268.2, Carbohydrate 1.6, Fiber 0.2, Sugar 0.4, Protein 9.3
'SEABOLT'S SMOKED SALMON PATE'
This is delectable and delicious, spread on thin crackers or pumpernickel bread. The recipe comes directly from Oak Harbor, Wa. When DH and I were on our honeymoon there in the early 90's, we stopped in at this little deli. They gave me the recipe. Don't even know if they are still there, but their recipe lives on. Hope you like this as much as we do!
Provided by silly sally
Categories Spreads
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
- Enjoy.
Nutrition Facts : Calories 90.8, Fat 7.4, SaturatedFat 4.3, Cholesterol 25.1, Sodium 204.8, Carbohydrate 1.2, Fiber 0.1, Sugar 0.3, Protein 5
REALLY EASY AND GOOD SALMON PATE'
Serve this with crackers, and your guests will never want to leave, it is that good, and easy too! Plan ahead, this needs to be refrigerated overnight, so make a day ahead. Recipe can be doubled if desired. I have even used this pate to make party sandwiches... also it freezes very well.
Provided by Kittencalrecipezazz
Categories Spreads
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 8
Steps:
- In a bowl, blend all ingredients until smooth.
- Transfer to a glass bowl.
- Cover and refrigerate overnight.
SMOKED SALMON PâTé
15-minute recipe! Smoked salmon and seasonings dress up a flavored cream cheese spread.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 24
Number Of Ingredients 7
Steps:
- Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
- To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 0 g, TransFat 0 g
SALMON PATE
This is always a hit . The horseradish gives it a nice tang. Use less if not a big fan of horseradish.This is from Company's Coming with a few adaptations.Serve with crackers.
Provided by Kate in Ontario
Categories Spreads
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mash cream cheese with onion and lemon juice.
- Mix in liquid smoke.
- Drain salmon and remove dark skin and bones.
- Add horseradish and mix well.
- Chill for several hours.
Nutrition Facts : Calories 164.6, Fat 11.2, SaturatedFat 5, Cholesterol 54.5, Sodium 142.1, Carbohydrate 1.2, Fiber 0.1, Sugar 0.2, Protein 14.2
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