Smoked Salmon Shrimp Pate'
Smoked Salmon and Shrimp Pate with Peppers and Capers
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 3 cups | Smoked Salmon | Starter,Snack,Savoury | Chill | Less than 30 minutes |
Ingredients
- 12 ounces SeaBear Smoked Salmon
- 1 cup butter, softened & divided into 6 pieces
- 1/2 teaspoon fresh lemon juice
- 2 -3 drops Tabasco Sauce
- 1 garlic clove, minced
- 10 medium shrimp, cooked & shelled, or 1/2 cup small cooked shrimp
- 3 tablespoons chopped roasted red pepper
- 2 tablespoons small capers, drained
- Parsley sprigs
- Buttered toast rounds
- Salt & freshly ground black pepper to taste
Method
In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth. Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chooped & combined. Taste and adjust seasonings; it should be highly seasoned.
Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.
