Salmon Pate
Salmon Pate


Salmon Pate

Sour Cream
Mayonnaise
Cream Cheese
Smoked salmon

Mix together 3 equal parts of Sour Cream, Mayonnaise, & Cream Cheese.
(Heat
cream cheese in microwave to get soft).
Remove skin and break apart the smoked salmon, also remove all the bones.
You can emulsify your salmon in a food processor or a blender, do not
over
do it. Simply try to get it to small chunks no bigger than 1/8" diameter.
Start adding your combined ingredients to the salmon until desired texture
is achieved. Chill and serve.



Salmon Pate

220 gram can red salmon
1 spring onion, finely sliced
1/4 cup Mayonnaise
Pepper
2 teaspoons gelatin
2 tablespoons water
Fresh herbs
Lemon slices

Drain and flake the salmon, reserving 1/4 cup liquid. Put salmon and
spring onion into a bowl. Add Mayonnaise, reserved salmon liquid and
pepper to taste. Combine gelatin and water. Leave to swell for 10
minutes. Dissolve gelatin over hot water. Stir into salmon mixture.
Cover. Chill until set. Garnish with fresh herbs and slices of lemon.
Makes about 1 1/2 cups.

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