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Post by Sylvia on Oct 27, 2008 7:26:06 GMT -6
This is one of a few pates that I can eat without having a severe allergic reaction. I would dearly love to be able to have a wonderful rough Ardennes pate, this one doesn't match my old favourite, but it's the nearest that I can have.
Smoked Salmon Pate (serves 4 to 6) 9 1/2 ozs/300g of (Scottish preferably) smoked salmon 4 ozs/125g unsalted butter 1 small onion peeled and finely chopped 2 teaspoons of lemon juice 1 teaspoon French mustard 2 tablespoons of cream 1/2 teaspoon tabasco 1 teaspoon drained capers Parsley
Place all the ingredients in a food processor. Process until smooth then spoon into a serving dish. Chill overnight until firm and serve with a sprinkling of parsley, and toast or crusty bread.
This will keep in the refrigerator for at least 4 days, melt a tbls of butter and pour over the top of the pate and it will keep for 2 weeks.
Sylvia446
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