Fish: Craig Claiborne's Salmon Pâté - dairy

Posted by : Ruth Heiges

This recipe from the recently published "The New York Times Passover Cookbook"
(William Morrow & Co., $25) appeared on Wednesday, March 24, 1999, in the San
Jose Mercury News.


Craig Claiborne's salmon pâté
2 cups cooked, boneless, skinless salmon 
1/4 to 1/2 cup heavy cream 
2 tablespoons lemon juice, or to taste 
1 tablespoon chopped fresh dill, plus more for garnish (optional) 
Salt and freshly ground pepper to taste 

Place the fish in the container of a food processor or blender. Add about 1/4
cup of cream and blend. Gradually add more cream until desired consistency is
reached, taking care the mixture does not become too liquid. Stop the blending
at intervals and scrape down the sides of the container with a plastic spatula.
When properly blended, the mass should be mousse-like, holding its shape when
picked up with the spatula.

Spoon and scrape the mixture into a bowl and add the lemon juice, dill, salt and
pepper. Spoon the pâté into a serving dish, such as a small soufflé mold. Cover
and chill well, preferably overnight. Garnish, if desired, with chopped dill.
Serve with matzo. Serves 4 to 6.

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