Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature. In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving. Yield: 20 to 25 servings Per serving: 2865 Calories (kcal); 320g Total Fat; (97% calories from fat); 6g Protein; 9g Carbohydrate; 908mg Cholesterol; 92mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 64 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW #CL9331 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (876g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2642 (100%)|
|Amt Per Serving||% DV|
|Total Fat 297g||396 %|
|Saturated Fat 187.8g||939 %|
|Monounsaturated Fat 77.6g|
|Polyunsanturated Fat 11.1g|
|Cholesterol 810.4mg||249 %|
|Sodium 60.1mg||2 %|
|Potassium 155.1mg||4 %|
|Total Carbohydrate 3.9g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.8g|
|Protein 4.2g||6 %|
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Calories per serving: 2642
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