Salmon Pate With Button Mushrooms
|Salmon tails||2 , frozen|
|White button mushrooms||1⁄2 Pound|
|Shallots||2 Ounce, thinly sliced|
|Fresh lemon juice||2 Tablespoon|
|White bread slice||2|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||2⁄3 Cup (10.67 tbs) (Crme Frakhe)|
|Shrimp bisque||1 Can (10 oz) (Prawn)|
|Cayenne pepper||1⁄4 Teaspoon|
|Honey vinegar||2 Tablespoon|
Salmon pate with button mushrooms defrost the salmon tails in the microwave oven for about 10 minutes on HIGH.
Wipe the mushrooms with a damp cloth or kitchen paper and chop coarsely.
Put the shallots into a small casserole with the butter, cover and microwave on HIGH for 2 minutes.
Stir in the mushrooms, lemon juice, salt and pepper to taste.
Cover and microwave on HIGH for 4 minutes.
Remove the crusts from the bread, crumble coarsely and soak in the milk.
Remove the bones and skin from the fish, pat dry on kitchen paper and cut into pieces.
Puree the fish in a food processor, gradually stirring in the eggs, sour cream, (creme fraiche) shrimp (prawn) bisque, cognac, bread and milk.
When the puree is smooth, pour into a bowl.
Add salt and pepper generously: the pate should be highly seasoned.
Add the Cayenne pepper.
Stir in the shallot and mushroom mixture carefully.
Butter the base of a 1 1/2 quart (1.5 litre/21/2 pint) pyrexcake mold (mould).
Pour in the mixture.
Cover and microwave on HIGH for 7 minutes.
Remove the lid and microwave for a further 3 minutes.
Leave to cool at room temperature for at least 3 hours.
Mix the oil and vinegar and season with salt and pepper.
Toss the salads in the vinaigrette separately.
Turn out the pate on to a serving dish and arrrange the salads around it in alternate colors.