Ingredients
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100
-
50
-
2
-
5
-
1
-
-
1
-
-
50
-
25
-
-
-
-
-
Directions
Smoked Salmon Pate With Parsley Butter, I served this at a Christmas dinner that I co-catered It went down amazingly well, even the children liked it We served it with parsley butter (fresh parsley blended in butter) and melba toast and french bread I can’t recommend it highly enough Cooking time is setting time Let me know what you think
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Steps
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1
Done
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Chop the Smoked Salmon, Removing All Hard Pieces, Bones Etc. Pound in a Mortar or Process in a Blender Till Smooth, Then Add the Butter Cut in Small Pieces. the Butter Should Be Cool and Firm, but not Too Hard. |
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2
Done
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When All Is Amalgamated Into a Smooth Paste, Add the Cream, Plenty of Freshly Ground Black Pepper, Cayenne and Lemon Juice to Taste. |
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3
Done
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Turn Into a Small Dish and Chill For Several Hours. |
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4
Done
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(i Don't Have Quantities For the Parsley Butter as It Depends on How Much You Want to Make!) Take as Much Butter as You Think You'll Need For the Crackers/Bread and a Representative Amount of Fresh Parsley and Mix Them Together. Pop It in a Serving Dish and Return to the Fridge For an Hour or So to Reset Properly. |
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5
Done
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I Tend to Then Scoop It Out in to Little Balls, Which Wastes Some of the Butter, but Looks Pretty! |
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6
Done
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If You've Made Too Much Butter You Can Save It For Another Day and Use It as a Normal Butter Spread, but Bare in Mind That the Parsley Flavour Increases in Strength (which I Like!) the Longer You Leave It. I've Left the Butter For 3 Weeks Before Using Again and It Was Still Perfect. |
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7
Done
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Serve the Pate and Butter Garnished With a Sprig of Parsley or Perhaps a Curl of Smoked Salmon, and With Hot Toast/Malba Toast/French Bread. |
