Candied Salmon Pâté
by Caren McSherry
I like to use Westcoast Select's candied salmon, their secret ingredient always makes my recipe development a breeze! This is as simple as it gets, with outstanding results. My thanks to Dave and all the good guys over at Westcoast Select Salmon, you have one helluva good product!
prev
next
Ingredients:
- one 8 ounce Package Westcoast Select Candied Salmon
- 10 ounces cream cheese
- 2 tbsp. creamy horseradish (hot)
- 1/2 fresh lime juice
- 1 small shallot, finely diced
- 1/4 cup fresh dill
- 1/2 cup capers, fried crisp and drained well
- 1/2 bunch fresh dill, separated into sprigs for garnish
Method:
1. Skin the salmon, break up the pieces and place in the bowl of a food processor. Pulse the machine until it breaks up the salmon. Add the cream cheese, horseradish, lime, shallot and dill. Run the machine until the mixture is smooth and creamy. 2. Place the mixture into a piping bag fitted with a large star tip, pipe onto pumpernickel rounds, cucumber slices or daikon radish slice. 3. Garnish with a sprig of fresh dill and a few of the fried capers. Makes 48 pieces.
