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. Ruth 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 Matzo 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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