s TOM'S LEGAL SEAFOODS NOT FAMOUS SMOKED SALMON PATE *****
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s TOM'S LEGAL SEAFOODS NOT FAMOUS SMOKED SALMON PATE *****
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Instructions *** 2-14-18 excellent, the orginal recipe for smoked bluefish pate is great, but, despite what this says it is not that easy to find so i decided to use readily available smoked salmon instead, it worked!!!!! *** Yields: 0 Ingredients Instructions Roger Berkowitz In the mid-1970s, a fisherman friend of mine brought me some bluefish fillets that he had smoked. Though I love smoked foods, I wasn't really a fan of bluefish. One bite, however, and I was "hooked” – the smoked character blended perfectly with the oily richness of the bluefish, creating an intense umami taste. I was inspired to put our own rendition on the Legal Sea Foods menu. So our Chef at the time, Guida Ponte, and I crafted our Smoked Bluefish Pate. And the rest is history – it’s an appetizer that first appeared on our menu 40 years ago and it still has a cult following. Now a word to the wise for the home chef: You can smoke bluefish at home, or an ever-increasing number of supermarkets are carrying it. The rest of the ingredients are easy enough to come by. But, remember, don’t skimp on the cognac – it must be VSOP! Smoked Bluefish Pate Makes about 4 cups Ingredients 1 pound of smoked SALMON fillets 8 ounces cream cheese ¼ cup butter 2 tablespoons VSOP cognac ( i used apple brandy) 3 tablespoons minced onion ½ teaspoon Worcestershire sauce 2 tablespoons fresh lemon juice Salt Freshly milled black pepper Chopped toasted walnuts or hazelnuts (optional) Method Puree the salmon, cream cheese, butter and cognac in a food processor. Add the onion, Worcestershire sauce and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste. Pack into a serving dish and sprinkle with the nuts, if using. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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