Fresh and smoked salmon pate recipe | Salmon spread recipe
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Salmon Pate with Cauliflower Dippers. blog.myfitnesspal.com Brenda. loading X. Ingredients. 2 4-ounce (110g) cans pink salmon, drained; 1/2 cup (30g) fresh parsley; 1 cup (240ml) fat-free Greek yogurt; 2 teaspoons fresh lemon zest; 2 tablespoons minced onion; 1 medium head cauliflower. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth.
Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve. 2. To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. 1. Open can of salmon, drain most of the liquid and remove skin and bones as desired. 2. Saute frozen veggies in water for a few minutes until soft then mince into smaller pieces with knife.
3. Add the sauted veggies and mashed cauliflower to the salmon and mix well using a fork. 4. Divide mixture into fourths then form patties. Step 1. Place salmon fillet in pan and just cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes.
Remove from pan and cool completely on a plate, about 30 minutes. Step 2. Place salmon in food processor and pulse briefly. Add cream cheese, butter and lemon juice; puree until smooth. Step 1 In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion.
Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Drain, debone and flake salmon. Add the remaining ingredients except the garnishes.
On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley.
Chill until serving. Serve with crackers. Refrigerate leftovers.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Step 1, Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked.
Step 1 Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth. Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice).
Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy.
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