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.