Conference turris::cooks

    I believe the recipe is in the "Legal Seafood Cookbook"
    

Eric,

Here's a recipe for Salmon Pate, perhaps you can experiment and make something
similar.


        SALMON PATE
 
    1/4 lb Smoked salmon
    1/2 lb Smoked mackerel fillets
      8 oz Light cream cheese
      2 ts Lemon juice
      1 ts Horseradish
           Fresh ground pepper
 
  Remove skin and bones from smoked mackerel. Puree all
  ingredients in a food processor. Package for
  refrigerator.

This sounds better:

      Salmon Pate 
      Yield: 4 servings
 
      8 oz Cream Cheese
      1 ts Horseradish
      1 tb Lemon Juice
      1 c  Cooked Salmon
      2 ts Minced Onion
      2 tb Chopped Fresh Parsley
    1/4 ts Liquid Smoke *
 
  * omit if smoked salmon is used.
  ~------------------------------------------------------
  ~----------------- Blend all ingredients in mixing
  bowl. Transfer to serving bowl. Cover, chill until
  needed. Garnish with parsley sprigs. Serve with party
  rye or crackers. Makes 2 cups.
  
  From: Care-Alot Cookbook United States Senate Slate
  Gordon - Washington State
 

                         *  Exported from  MasterCook  *

                        Smoked Bluefish Pate - ls

Recipe By     : Legal Seafoods Cookbook
Serving Size  : 12   Preparation Time :0:30
Categories    : Appetizers                       Fish & Seafood
                Dairy                            Make Ahead

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         bluefish -- smoked
     1/2  pound         cream cheese
     1/2  pound         unsalted butter
   3      tablespoons   onion -- minced
   2      tablespoons   cognac
   2      tablespoons   lemon juice
     1/2  tablespoon    worcestershire sauce
                        salt and pepper

Puree bluefish, cream cheese, butter, and cognac in a food processor. 
Add onions, Worcestershire sauce, and lemon juice and pulse machine on 
and off until ingredients are combined.  Add salt and pepper to taste.  
Pack into crock and serve with crackers or toast.  Pate will keep in 
refrigerator for 4-5 days, or may be frozen for up to 3 months.

                   - - - - - - - - - - - - - - - - - - 

  Thanks for the replies! They are most helpful, something to try as an
  additional quick hors d'oeuvre for an upcoming birthday dinner party.

  Laura sent me another recipe which I'll also post here as well:


From:http://swifty.dap.csiro.au/~cameron/recipes/roff/bluefish-pate

MOD.RECIPES-SOURCE BLUEFISH-PATE A "15 Jul 88" 1989
"SMOKED BLUEFISH PATE" 

"Pate with smoked bluefish and cream cheese"

  This touched-up version of something that appeared in the local paper a few
  years ago is really more of an upscale clam dip than it is a pate.  It is
  certainly the easiest pate you'll ever make.

"serves 6"
"6 oz" "smoked bluefish" "200 g"
"2 oz" "cream cheese" "50 g"
"2 oz" "unsalted butter" "50 g"
"2 Tbsp" "sour cream" "25 ml"
"dash" "Worcestershire Sauce"
"freshly ground black pepper"

  Butter and cream cheese should be at room temperature.  Strip the skin off
  the bluefish and break the filet into pieces that your food processor can
  manage.  Put the fish, butter, sour cream, and cream cheese into the food
  processor (using the sharp, bottom-hugging blade) and blend until just
  blended.  (Don't overdo it!) 

  Season with the Worcestershire sauce and pepper.  Serve.  This pate is
  classically served on top of the Cape Cod Potato Chip (preferably ``Waves,''
  the ridged variety), a hand-fried local specialty famous for its
  firm-yet-crispy feel.   

  Smoked bluefish has become fairly easy to get here in New England, but this
  recipe should accommodate just about any kind of smoked fish.  The drier the
  fish, the better it is for this purpose.  Smoked fish that has been heavily
  salted (e.g.  Finnan haddie) will not do.  Be careful not to over-process or
  you'll separate the butter.  Bluefish pate will keep for about a week under
  refrigeration.  Remove from refrigerator 1/2 hour before serving. 

  RATING    
  Difficulty: easy.
  Time: 5 minutes.  
  Precision: approximate measurement OK.  

  Richard Curtis Apollo Computer, Chelmsford, MA, 01824 USA
  [email protected] apollo!roc ******************

    re: ...this recipe should accommodate just about any kind of smoked fish.
    
    	If you happen to get your own smoker to give it a go, there are
    certain fish that smoke better than others. Cod, haddock, pollack, 
    redfish, wolf fish, cusk, flounder, and most fresh water varieties 
    have virtually no fish flavor when smoked. 
    	
    	The best fish for the smoker are the oilier varieties, such as
    bluefish, mackeral, tuna, trout, and salmon. Even these fish, especially
    when fresh, retain very little of the fish flavor after smoking. 
    
    	Smoking removes most of the fish oils in the process. These oils
    are what flavors the fish. If you are making a fish pate/spread, I would 
    think that you'd want to at least retain a little of the fish flavor. 
    Even very large bluefish, which are normally fishy tasting cooked any 
    other way, come out very mild when smoked.
    
    	Ray