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Name: Fresh and Smoked Salmon Pate
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 1
Cuisine: American
Ingredients: Carrot; 8 oz Smoked salmon diced; 1 Fresh red chili pepper; 1/4 c Sour Cream; 1 Bay leaf; 4 Shallots fine chopped; 1/4 c Heavy cream; 3 thin slices lemon; 1 tb fresh dill Fine chopped, Plus a few sprigs for garnish; 1 lb Fresh salmon fillets w/skin; 2 tb Lemon juice; 6 tb Clarified Butter; 1 small onion Thin sliced; 1 1/2 tb Unsalted butter + 1/2 cup (1 stick), room temp; 3 c Cold water; 1 carrot Peeled and sliced thin; 1 1/2 ts Salt; 1/4 ts White pepper

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INGREDIENTS

Carrot
8 oz Smoked salmon ; diced
1 Fresh red chili pepper
1/4 c Sour Cream
1 Bay leaf
4 Shallots fine ; chopped
1/4 c Heavy cream
3 thin slices lemon
1 tb fresh dill ; Fine chopped, Plus a few sprigs for garnish
1 lb Fresh salmon fillets w/skin
2 tb Lemon juice
6 tb Clarified Butter
1 small onion ; Thin sliced
1 1/2 tb Unsalted butter ; + 1/2 cup (1 stick), room temp
3 c Cold water
1 carrot ; Peeled and sliced thin
1 1/2 ts Salt
1/4 ts White pepper

INSTRUCTIONS

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.

NOTES

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Fresh and Smoked Salmon Pate

Carrot
8 oz Smoked salmon diced
1 Fresh red chili pepper
1/4 c Sour Cream
1 Bay leaf
4 Shallots fine chopped
1/4 c Heavy cream
3 thin slices lemon
1 tb fresh dill Fine chopped, Plus a few sprigs for garnish
1 lb Fresh salmon fillets w/skin
2 tb Lemon juice
6 tb Clarified Butter
1 small onion Thin sliced
1 1/2 tb Unsalted butter + 1/2 cup (1 stick), room temp
3 c Cold water
1 carrot Peeled and sliced thin
1 1/2 ts Salt
1/4 ts White pepper

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.

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Nutrition

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Serving Size: 1 Serving (1584g)
Recipe Makes: 1

Calories: 2787
Calories from Fat: 1645 (59%)

Amt Per Serving		% DV

	Total Fat 182.8g	244 %
	Saturated Fat 97g	485 %
	Monounsaturated Fat 50.1g
	Polyunsanturated Fat 19.6g
Cholesterol 963.9mg		297 %
Sodium 715.2mg		25 %
Potassium 5074.5mg		134 %
Total Carbohydrate 65.1g		19 %
	Dietary Fiber 12g	48 %
	Sugars, other 53.1g
Protein 235.9g		337 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2787

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