side to chill while preparing pate.
Pate:
Butter a 3
Chop the smoked salmon, removing all hard pieces, bones
ts lowest setting. Add the salmon pieces, cover the skillet, and
ot the ends) with the smoked salmon so that the pieces just
ool slightly.
Place the salmon in your food processor.
To unfold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pate and on rim of plate. Serve with bread
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.
In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
Place salmon, butter, lemon juice, lemon zest, Worcestershire and red pepper flakes if used in a bowl.
Blend until you will get a smooth paste.
Add salt and pepper to taste, blend shortly.
In another bowl beat the cream to stiff peaks.
Fold cream into the salmon paste and spoon in a nice bowl.
Top with some red pepper flakes if desired.
Chill for at least 2 hours until serving.
Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.
Process salmon in food processor till almost smooth.
Transfer to a bowl.
Add all other ingredients.
Stir gently till combined.
Season if need be.
Place into serving bowl, smooth top.
Cover with plastic wrap.
Refrigerate for at least 3 hours.
Serve with melba toast.
ream cheese, butter or ghee, smoked salmon, lemon juice, dill and pepper
an with one-third of smoked salmon, allowing salmon to overhang.
Place
he center, add the eggs, salmon and 1 tbsp oil and
Chop 8 oz of the smoked salmon and stir into the cream
ot suggested salt as the smoked salmon is salty, but do add
side.
Lay slices of smoked salmon over base to completely cover
For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.
aste.
Blend or fold salmon and cream cheese. (Nota Bene
br>Place a layer of smoked salmon across the middle of each
ork surface.
Arrange the smoked salmon slices on the cling film