smoked salmon pate
 
1/2 cup  toasted pine nuts, chopped
1 lb.  smoked salmon (i used a smoked steak, not a fillet)
3/4   cube sweet (unsalted) butter
1 Tbsp  extra virgin olive oil
1-1/2 Tbsp  lemon, juice
1   ea lemon zest, chopped
1 Tbsp  basil (fresh or 1 tsp. dried)
 
toast the pine nuts in a dry skillet, chop and set aside. skin salmon 
and remove all bones. combine salmon, butter, lemon juice and oil and 
blend until smooth. stir in pine nuts, lemon zest and basil. refrigerate 
for at least two hours before serving. 
 
substitutions: 
you can substitute pistachios or sunflower seeds for pine nuts. be sure 
to remove the bitter skin. 
although the recipe calls for extra virgin olive oil, i have used grape 
seed oil and couldn't tell the difference. i would not use commercial 
quality olive oil instead of "evoo". i'll use the cheap stuff in a stew, 
but this isn't cooked, so flavor is important. 
i use tarragon or basil in the recipe. the tastes are different, but i 
can't decide which i like better. i have not tried cilantro, but i don't 
see why it wouldn't work, also. 
the original recipe, which this vaguely resembles (they both use 
salmon), said to use a food processor or a blender. i don't have a food 
processor and my blender just got gummed up. i used my old sunbeam 
mixmaster, instead, and folded in the zest, pine nuts and basil by hand. 
 
bill macdonald 
b...@sinewave.com 
 
 
 
(ID: 75516) Mirror: rec.food.recipes: Tue, Nov 9, 2004


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