| Title: | Smoked Salmon Shrimp Pate |
| Detail: | Serves: Makes 3 Cups
12 Ounces 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
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. |
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