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Smoked Salmon Pâté
Courtesy of UK Seafish Authority
Servings: 6
Prep Time: 30 Min.
Cook Time: n/a
What you need:
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9 oz. smoked Tartan Quality Mark salmon slices
12 Tbsp. salted butter
lemon juice, to taste
1 Tbsp. cognac or dry white vermouth
a little ground black pepper
1/2 c. heavy cream, whipped lightly
What to do:
1. Cut the salmon into small pieces. Heat the butter gently and remove immediately from the heat once it has melted.
2. Pour it into a food processor, add the salmon and process until the mixture is very smooth. Add a little lemon juice, the cognac or dry white vermouth and mix through seasoning with a little black pepper. Scoop the mixture into a bowl and allow to cool to room temperature without beginning to set.
3. Fold in the cream evenly and lightly. Scoop the pâté either into individual ramekins or one larger bowl. Serve with melba toast and a wedge of lemon.

* Recipe and image kindly provided by Scottish Quality Salmon.

* Courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org
"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."
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