Smoked Salmon Pate Recipe?

I need a Smoked Salmon Recipe but i would rather use fresh Smoked Salmon instead of tinned Smoked Salmon....Smoked Salmon Pate Recipe?
SMOKED SALMON PATE











Prep : 20 min


Cook : 45 min








400g (14oz) smoked salmon


220g (7陆oz) fat free cottage cheese


2ml (陆 tsp) paprika


2ml (陆 tsp) lemon juice


15ml (1 tbsp) chopped fresh parsley


Salt and black pepper


2 celery stalk, chopped


Sprigs of parsley to garnish








Place the salmon in a bowl and mash. Add the cottage cheese and mix to combine. Add the chopped parsley, celery, lemon juice, paprika, salt and black pepper. Mix to combine.


Place in a serving bowl. Garnish with sprigs of parsley and chill until requiredSmoked Salmon Pate Recipe?
Smoked Salmon Pate











This is an excellent pate, the recipe is easy to double or halve and is very quick to make! It is rich but over the years that I have made this, I already cut back on the amount of butter from the original recipe!














Ingredients





3 ounces butter


8 ounces smoked salmon (I use trimmings)


1/2 cup lightly whipped double cream


1 tablespoon lemon juice


salt and pepper


cucumber, slices (optional)














Method





1.Melt the butter in a small saucepan, let it cool slightly.








2.Place the salmon in your food processor.








3.With the machine running add the butter until you have a smooth pate.








4.Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.








5.Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.








6.Remove from the fridge 30 minutes before serving.








7.Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.








8.Serve with homemade Melba Toast
Yield


1 Servings


Measure Ingredient


录 cup Heavy cream


录 cup Dairy sour cream


3 cups Cold water


1 Peeled and sliced thin


Carrot


1 Thin sliced small onion


1 Bay leaf


3 Thin lemon slices


1 Fresh red chili pepper


1 pounds Fresh salmon fillets w/skin


4 Shallots fine chopped


1陆 tablespoon + 1/2 cup (1 stick)


Unsalted butter at room


Temperature


8 ounces Smoked salmon diced


2 tablespoons Lemon juice


1陆 teaspoon Salt


录 teaspoon White pepper


1 tablespoon Fine chopped fresh dill


Plus a few sprigs for


Garnish


6 tablespoons Clarified butter








Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook. Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes. Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish. Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tablespoon butter in saucepan over medium heat. Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter
1 cup of creme fresh, lemon juice,smoked salmon, parsley leaves, blitz. serve Job Done