Tuesday, December 20, 2011


If you would like to try an old fashion appetizer, try this salmon pate.  Serve with slices of toasted French bread, assorted crackers or party breads.

1/2 lb smoked salmon
2 tbsp lemon juice
1/2 tsp dried thyme
1/4 lb butter, melted
1/3 cup whipping cream
freshly ground black pepper
Chopped parsley for garnish

Place fish in a small skillet; just cover with water.  Bring to a boil and reduce the heat.  Cover and simmer 15 minutes or until the fish flakes easily.  Remove from heat and allow fish to cool in the cooking liquid.  Drain fish and separate into flakes; discard any bones.

Put the fish, lemon juice, and thyme in a food processor or a blender container.  Cover and blend until smooth.  Add the melted butter slowly and steadily, pureeing until smooth.

Whip the cream until stiff.  Fold the fish mixture into the whipped cream until well combined.  Add pepper to suit your taste.  Store in a covered container and refrigerate several hours or overnight allowing the flavors to blend.

Remove from the refrigerator a half hour before serving.  Sprinkle with the chopped parsley for garnish.

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