Smoked And Fresh Salmon Pate2013-06-20
- Servings : 8
- Cook Time : 45m
Spectacular on the buffet table!
- 1 lb fresh salmon fillet
- 1/2 lb smoked salmon
- 2 egg whites
- 1 1/2 cups whipping cream
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/3 cup pistachio nut, coarsely chopped
- black truffles chopped (optional)
- 2 Tbs chives or green onions, chopped
- 2 slices smoked salmon
- parsley sprigs or dill sprigs
Cut fresh and smoked salmon into chunks; pat dry. Using tweezers, remove any bones. In a food processor, process fresh and smoked salmon until finely chopped. Add egg whites and process until mixture is pureed.
With the machine running, slowly pour cream through feed tube and process just until blended. Do not over process. Quickly blend in salt and pepper. By hand, stir in nuts, truffles and chives.
Grease and line 8X4 inch loaf pan with parchment paper. Place pan in roasting pan and pour in enough boiling water to come half way up sides; Bake in 350F degree oven for 40-45 minutes or until mixture is firm when touched in center. Let cool in pan for 15 minutes; invert on to a platter and peel off paper.
Garnish: Curl each slice of smoked salmon into flower shapes and place on or beside pate. Arrange parsley sprigs around flowers.