Thousand Island Salmon Pate Recipes

SMOKED SALMON PATE

Steps:

• Combine all the ingredients and mix well.
• Put in a serving dish, cover and refrigerate for at least 2 hours.
• Garnish with extra dill.

SMOKED SALMON PATE

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.

THOUSAND ISLAND SALMON PATE

Steps:

• In medium saucepan, sprinkle unflavored gelatine over 1 cup water.
• Stir over low heat until gelatine dissolves, about 3 minutes; add remaining water, sour cream, thousand island dressing, lemon juice, salmon, onion, and dill.
• Turn into 6 cup mold and chill until firm.

SALMON PATE' ALA VILLANI

Steps:

• In a mixing bowl, mix together salmon, cream cheese, liquid smoke, fresh lemon juice, Tabasco sauce, onion and salt; mix well.
• Adjust seasonings to taste.
• Transfer to a smaller bowl, cover and refrigerate to chill, about 1 hour or longer.
• When chilled, roll mixture into a ball.
• Roll the ball in finely chopped parsley until coated.
• Transfer ball to a serving plate.
• Serve with an assortment of crackers or potato chips.
• Refrigerate any unused portion.
• Freshly cooked salmon can also be used.
• If desired, use 6 green onions finely chopped instead of the regular onion.

'SEABOLT'S SMOKED SALMON PATE'

Steps:

• Mix all ingredients and thin down with a little mayonnaise or lemon juice if desired.
• Enjoy.

SALMON PATE

Steps:

• Poach the salmon with the bay leaf in 1 1/2 cups water.
• When firm, drain and keep the stock.
• Discard the bay leaf and any skin and bones, and flake the salmon.
• Soak the gelatine in 1/4 cup of the cooled salmon stock.
• Heat the remaining stock and stir into the gelatine until dissolved.
• Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
• Pour into a lightly oiled 8" x 4" loaf pan.
• Chill until set.
• Unmold and garnish with a few fronds of dill.

SMOKED FISH PATE

Steps:

• Remove and discard any skin on the fish. Place the fish in a medium sized bowl and flake it with a fork. Add the cream cheese and 1 tablespoon of the mayo and stir until well blended , and the pate is a consitency of your liking (we like ours quite chunky -- almost requiring a spoon) adding more mayo or cream cheese as needed.
• Fold in celery, 1/4 cup of parsley and the onion. Add the lemon juice and hot pepper sauce and season with salt and pepper to taste.
• Spoon into serving dish, cover and chill until serving time (at least 1-2 horus up to 48 hours).
• Remove and garnish with additional parsley and capers if using.
• Servie with crackers or for a chunkier pate, use toast points.

VIRGIN ISLANDS PATES RECIPE BY TASTY

Steps:

• In a large bowl, mix together the flour, salt, baking powder, and sugar.
• Add the cold shortening and water, and mix until evenly incorporated, but still crumbly.
• Transfer the dough onto a work surface and knead until the dough just comes together, about 1 minute.
• Wrap the dough in plastic wrap, and let it rest for an hour at room temperature.
• Heat a skillet on medium high with 2 tablespoons of olive oil.
• Add the onion, bell peppers, celery, garlic, salt, pepper, dried oregano, dried parsley, dried thyme, and the scotch bonnet pepper, and cook until all the vegetables are soft and slightly caramelized, about 10 minutes.
• Add the tomato paste and cook until aromatic and slightly caramelized, about 5 minutes.
• Add the ground beef. Cook until the meat is browned, about 15 minutes. Remove from the heat and set aside.
• Unwrap the rested dough and roll it out on a work surface until ⅛ of an inch (3 mm) in thickness. Using an inverted 6-inch (15-cm) wide bowl, cut out circles of the dough to set aside. Remove the excess and re-roll it to cut out more dough circles.
• Take a dough circle and place ½ cup (110 G) of filling into the center of the circle, leaving about 1½ inches (3-cm) of room around the edges.
• Dip your finger in water and brush the edge of the dough. Fold the dough over the filling to meet the opposite end and press the dough ends together to form a half-moon shape. Firmly press down the two edges to become one, and decorate the new crust with the prongs of a fork. Make sure the pastry is completely sealed.
• Preheat fryer oil in a large pot on high heat to 350°F (180°C).
• Place the pates into the heated deep fryer, one at a time, for about 5 minutes or until they puff up and the outside turns golden brown. Remove from the fryer and let them drain on a wire rack or paper towel-lined plate.
• Enjoy!

SALMON PATE SPREAD

Steps:

• Mince parsley using on/off turns.;transfer to small bowl and set aside.
• Mince onion by dropping through feed tube with machine running.
• Add all remaining ingredients except salt and pepper and blend using on/off turns, then mix until smooth.
• Taste and adjust seasonings.
• Transfer to small serving bowl or shape into a mound on a small platter.
• Cover and refrigerate overnight.
• Sprinkle with parsley before serving.

MINI SALMON BURGERS

Steps:

• Mix first 5 ingredients until well blended. Shape into 12 (3-inch) patties. Refrigerate 2 hours.
• Cook in large nonstick skillet on medium-high heat 3 to 4 min. on each side or until golden brown on both sides.
• Serve in rolls topped with remaining ingredients.

SALMON PATE

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.