Post by: merkaba93 on July 21, 2019, 01:18:36 PM
Salmon:
Melt 1 TBS butter, saute 2 shallots for about 7 min on medium heat, let cool.
Add hot smoked salmon about 1 lb and pulse in food processor (or hand shred, picking any pin bones as you go). You want rustic blend not minced to hell. Then add 2/3 cup creme fraiche, 3 TBS diced chives, 1/2 teaspoon pepper and juice from one lemon
Liver Pate:
Soak 1 lb liver in milk overnight.
Drain and pat livers dry.
Saute 3 shallots and 1 clove garlic rough chopped over med until soft about 2 min
Add livers and a few sprigs of thyme and cook 3 min per side
Add 1/4 cup Brandy and cook until reduced by half about 2 min
Remove thyme and set the rest in the food processor.
Add 1/2 tsp ground coriander, 1/2 tsp black pepper and 1/8 tsp curing salt #1.
Puree. Add 2 sticks cold butter one piece at a time until smooth.
Pass mixture through sieve.
Place pate in containers and pour melted butter over.
Chill overnight.
(best served with good bread, mustard and pickles)
Post by: Bigshooter on July 22, 2019, 07:46:47 PM
Post by: Angry Perch on July 22, 2019, 08:21:02 PM
Looks great. I love liver pate. I'm gonna have to make some now.
Do it. I made a venison liver pate using spices recommended by Merkaba, and it was fantastic.