Seafood Pate Recipe
Salmon Pate

Here's a lovely seafood pate recipe from Cafe Hobson of Melbourne, Victoria.

I have tried it and it is really delicious served with thin melba toast.

To make melba toast, you need to take ready sliced bread and toast it on both sides.

When it is nicely golden, cut the four crusts off with a sharp knife. Then insert your knife into the soft bread in the centre and gently cut them apart.

Return each slice to the grill (you can't use a toaster for this part as it will burn the already toasted sides) and cook the inner part of the bread until golden.

This will result in a lovely thin crispy toast.

You can keep it in an airtight container for a couple of days and it's certainly a job you could do in advance of a dinner party.

You could use smoked salmon, smoked trout, smoked mackerel, crab, tuna (even canned crab and tuna) or any type of fish you like to make this pate.

The quantities stay roughly the same.

It is an excellent 'base' recipe to experiment with your own combinations.

Salmon Pate

1 cup salmon, flaked
1 pkg. (8 oz.) cream cheese, room temperature
1 tablespoon fresh lemon juice
1 teaspoon prepared horseradish
1 teaspoon onion, grated
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon liquid smoke
Garnish:
almond slices
parsley
1 olive
celery

Mix salmon with all of the other ingredients. Press into a fishshaped mold or shape by hand as such. Garnish fish with almondslices to resemble scales. Slice green olive for eye and thinstrips of celery for tail. Garnish top with parsley. Chill atleast 1 hour before serving.

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For more information on Mediterranean foods, recipes and Host/ess tips for your entertaining, visit Café Hobson
Mediterranean Restaurant guide with International & Mediterranean foods and Wines information along with home entertaining advice.
www.cafehobson.com for International & Mediterranean Foods

Web www.find-a-seafood-recipe.com

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