APPETIZER
SMOKED SALMON PATE
Ptés and spreads are easy to make and elegant to serve with crackers and biscuits, slices of soda bread, crostini or toast. Packed in crocks, ramekins or molds of varying sizes, most can be made up to a day or more in advance, and the recipes can easily be doubled or tripled depending on the number of servings.
• 1 tablespoon unsalted butter
• 12 ounces flounder or sole fillets
• 1 tablespoon fresh lime juice
• 1 tablespoon minced fresh flat-leaf parsley
• 1 tablespoon minced fresh chives
• 1 teaspoon minced fresh dill
• 1 (3-ounce) package cream cheese at room temperature
• 8 ounces sliced smoked salmon, preferably Irish, chopped
• 4 dill sprigs for garnish
In a small skillet, melt the butter over low heat. Add the fish fillets and cook 3 to 5 minute, turning once, or until opaque throughout. Transfer to a cutting board and cut into pieces. In a food processor, combine the fish, pan juices, lime juice, parsley, chives, and dill and process for 20 to 30 seconds, or until smooth. Add the cream cheese and salmon, and process again until well combined. Divide the mixture among four lightly oiled 6-ounce ramekins, cover with plastic wrap, and refrigerate for at least 4 hours or overnight. To serve, unmold onto serving plates and garnish with dill sprigs. Serves 6 to 8.
Source: Adapted from The New Irish Table by Margaret Johnson (Chronicle, 2003).
Per serving (based on 6): 163 calories (52 percent from fat), 9.2 g fat (4.8 g saturated, 2.8 g monounsaturated), 56.6 mg cholesterol, 18.7 g protein, 0.7 g carbohydrates, 0 fiber, 385 mg sodium.
