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Salmon Pt Bruschetta

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Ingredients

Adjust Servings:

	1/2 scallion, sliced
	1/2 lemon, sliced
	1 bay leaf, torn in half
	1/2 teaspoon black peppercorns, lightly crushed
	4 fluid ounces dry white wine
	1 lb boneless salmon, cut into pieces
	4 ounces butter, at room temperature
	5 ounces smoked salmon, cut into bite-size pieces
	4 scallions, white parts half the green parts, very finely chopped
	1/4 teaspoon ground nutmeg
	2 tablespoons very finely chopped fresh parsley
	salt and pepper
	24 slices french bread, each about 1/2 inch thick

Nutritional information

244.1

Calories

60 g

Calories From Fat

6.7 g

Total Fat

3 g

Saturated Fat

21.4 mg

Cholesterol

479.7 mg

Sodium

33.8 g

Carbs

2.1 g

Dietary Fiber

0.3 g

Sugars

10.7 g

Protein

2478g

Serving Size

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Salmon Pt Bruschetta

Name: Salmon Pt Bruschetta
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 3-4
Cuisine: American
Ingredients: : 1/2; : 1/2; : 1; : 1/2; : 4; : 1; : 4; : 5; : 4; : 1/4; : 2; : 24

Features:

Cuisine:

American

This was a delightful salmon fish pate recipe for baguettes. I've never used salmon for making something like this and thoroughly enjoyed having the pate with green salad, quick grilled ponzu marinated pork slices, and drinks. Besides the ingredients shown, I added a 1 T fresh squeezed lemon juice, 1 tsp minced garlic, minced fresh tarragon from my yard, and about 1-2 T parmesan cheese to the pate. Nutmeg is a very important component of the taste in this pate and if you can, grate fresh nutmeg. This is so good that we plan to have this often. Thank you for posting this wonderful recipe.

70 min
Serves 3
Easy

Ingredients

Directions

Salmon Pt Bruschetta, Deliciously rich! Ideal for parties! Can be prepared in advance for last-minute quick assembly Chill 30 minutes before serving , This was a delightful salmon fish pate recipe for baguettes I’ve never used salmon for making something like this and thoroughly enjoyed having the pate with green salad, quick grilled ponzu marinated pork slices, and drinks Besides the ingredients shown, I added a 1 T fresh squeezed lemon juice, 1 tsp minced garlic, minced fresh tarragon from my yard, and about 1-2 T parmesan cheese to the pate Nutmeg is a very important component of the taste in this pate and if you can, grate fresh nutmeg This is so good that we plan to have this often Thank you for posting this wonderful recipe

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Steps

1 Done	Put the Scallion, Lemon Slices, Bay Leaf, Peppercorns, and White Wine in a Large Skillet. Add Water to Half Fill the Skillet, and Bring to a Boil. Boil For 2 Minutes, and Then Reduce the Heat to Its Lowest Setting. Add the Salmon Pieces, Cover the Skillet, and Let Simmer For 8 Minutes. Remove the Skillet from the Heat, Keep Covered, Allow the Salmon to Cool in the Cooking Liquid.
2 Done	Meanwhile, Melt 1 Oz of the Butter in a Large Skillet Over Medium Heat. Add the Smoked Salmon, Scallions, and Nutmeg and Stir For About 2 Minutes Until the Salmon Looses Its Shiny Coral Color and Becomes Opaque. Remove from the Heat and Set Aside Until Cool.
3 Done	Drain and Flake the Poached Salmon and Put Into a Wide, Shallow Bowl. Add the Smoked Salmon Mixture and Cooking Juices. Add the Rest of the Butter. Use Your Fingers to Gently Mix It All Together Until the Salmon Is Very Finely Mixed. Stir in the Parsley. Add Salt and Pepper to Taste. Spoon Into a Bowl, Cover, and Chill Until 30 Minutes Before You Are Ready to Serve.
4 Done	When Ready to Serve, Preheat Broiler to High. Toast the Bread on Both Sides Until Golden Brown and Crisp. Spread the Pt on the Hot Toast.