Fresh and Smoked Salmon Pate

Yields:	12 appetizer servings
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	Preparation	40 minutes
	Cooking	20 minutes
	Ready In	5 hours

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Ingredients

1/4	cup	heavy whipping cream
1/4	cup	sour cream	dairy
3	cups	water	cold
1	each	carrot	peeled and sliced
1	each	onion	small, thinly sliced
1	each	bay leaf
3	slices	lemon	thin
1	each	red chili pepper	fresh
1	pound	salmon fillets	with skin
4	each	shallots	finley chopped
1 1/2	tablespoons	butter, unsalted	plus 1/2 cup, at room temperature
8	ounces	smoked salmon	diced
2	tablespoons	lemon juice
1 1/2	teaspoons	salt
1/4	teaspoon	white pepper
1	tablespoon	dill weed	fresh, finely chopped, plus a few sprigs for garnish
6	tablespoons	ghee (clarified butter)

Directions

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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Member Review

Honey and Herb Grilled Pork Roast

I try to marinate for at least 24 hours. I bake this in the oven uncovered at 375 and use a little less rosemary and a lot of beer! When baking I also surround the pork with potatoes that I have parboiled, peeled, and cut up into large pieces. I baste with remaining marinade and also the pork's own juices frequently. My husband can not keep his hands off this when he sees it in the fridge!

Reviewed by mogarraz