*  Exported from  MasterCook  *

                       FRESH AND SMOKED SALMON PATE

Serving Size  : 1    Preparation Time :0:00
Categories    : Dips

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Heavy cream
     1/4  cup           Dairy sour cream
   3      cups          Cold water
   1                    Peeled and sliced thin
                        Carrot
   1                    Thin sliced small onion
   1                    Bay leaf
   3                    Thin lemon slices
   1                    Fresh red chili pepper
   1      pound         Fresh salmon fillets w/skin
   4                    Shallots fine chopped
   1-1/2  tablespoons   + 1/2 cup (1 stick)
                        Unsalted butter at room
                        Temperature
   8      ounces        Smoked salmon diced
   2      tablespoons   Lemon juice
   1-1/2  teaspoons     Salt
     1/4  teaspoon      White pepper
   1      tablespoon    Fine chopped fresh dill
                        Plus a few sprigs for
                        Garnish
   6      tablespoons   Clarified butter

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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