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A smoked salmon pate recipe



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Ingredients


Smoked salmon pate

300g / 9½ ozs of smoked salmon

125g / 4ozs unsalted butter

1 small onion peeled and finely chopped

2 teaspoons of lemon juice

1 teaspoon French mustard

2 tablespoons of cream

1/2 teaspoon tabasco

1 teaspoon drained capers



Place all the ingredients in a food processor.

Process until smooth then spoon into a serving dish.

Chill overnight until firm and serve with toast or crusty bread. serves 4 to 6



Sardine rillettes recipe


Ingredients


Sardines Rillettes

Rillettes de sardines oceane

to make about 750g / 1½ lb rillettes

800g / 1¾ lb fresh sardines scaled, heads and tails removed

350g / 12ozs of butter

parsley sprig

Cook the sardines in 2ozs of butter, leave them to cool to just warm.

Skin and fillet them then weigh the fillets.

Mash with a fork adding 60g / 2ozs of soften butter for every 100g / 3¾ ozs of fish.

Mix well and place in hors d oeuvre dishes.

Then place in a fridge until firm.

Serve with butter curls and a sprig of parsley.



  • if you liked the smoked salmon pate try the duck liver mousse
  • try the Anchovy pate
  • try the Trout in tarragon sauce
  • Bouillabaisse recipe
  • Salmon in foil recipe
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