Two Salmon Pate
|Unflavored gelatin||1 Tablespoon|
|Canned sockeye salmon||7 1⁄2 Ounce|
|Smoked salmon||175 Gram|
|Cream cheese||4 Ounce|
|Light mayonnaise||50 Milliliter|
|Lemon juice||25 Milliliter|
|Hot pepper sauce||1 Milliliter|
|Minced green onion||25 Milliliter|
|Chopped dill||25 Milliliter|
|Whipping cream||175 Milliliter|
|Sliced smoked salmon||3 Ounce|
|Dill sprig||75 Gram|
In small saucepan, sprinkle gelatin over water; let stand for 1 minute to soften.
Warm over low heat, stirring, until dissolved.
Remove from heat; set aside.
*Drain sockeye salmon, discarding juice.
In food processor or blender, combine sockeye salmon, half of the smoked salmon, cream cheese, mayonnaise, lemon juice and hot pepper sauce; puree until smooth.
Add gelatin mixture and process to blend.
Transfer to bowl; stir in remaining chopped smoked salmon, onion and dill.
Whip cream; stir about one-quarter into salmon mixture.
Fold in remaining cream.
Line 8-1/2- X 4-1/2-inch (1.5 L) loaf pan with plastic wrap; pour in salmon mixture and smooth top.
Cover with wrap and refrigerate for at least 4 hours or until firm, or for up to 2 days.
* To unmould, unwrap top and invert serving platter over pan.
Grasp platter and pan; quickly turn over and lift off pan.
Remove plastic wrap.
* GARNISH: For cucumber twist, peel cucumber lengthwise at 1/2-inch (1 cm) intervals; cut about 12 to 16 very thin slices.
Make cut in each slice from center to outside edge; twist in opposite directions to form "S" shape.
Arrange around pate.
For each rose, cut smoked salmon into strip 1 inch (2.5 cm) wide and 5 inches (12 cm) long.
Tightly roll up 1 inch (2.5 cm) to form cone.
Pinch cone at base, letting free end dangle.
Gather up strip, a little at a time, around cone, bending out upper edges to resemble petals.
Garnish pate with salmon roses and dill sprigs.