Smoked Salmon Pate'
Yield: 6-8 Servings
1 Lb. Whole Fresh Smoked Salmon
1/2 Cup Diced Shallot
2 Teaspoons Anchovy Paste
8 Oz. Cream Cheese, Softened
3 Tablespoons Heavy Cream
2 Tablespoons Fresh Lemon Juice
2 Teaspoons Great Lakes Seasoning
Ground Pink Peppercorns To Taste
1/2 Lb. Norwegian Smoked Salmon (Optional)
Fresh Chives for Garnish
This recipe says it all! It’s pure Great Lakes flavor through and through: fresh salmon, pulled straight from the lake and smoked outdoors along the shores of Lake Michigan or Lake Superior, coupled with garden fresh scallions and sweet potatoes. But it isn't perfect until it's been seasoned with our Great Lakes Seasoning Blend. Then it's perfect - first time, every time! Your guests will never forget this one, and if they're like ours, they'll ask for it again and again! PS: during the holidays we love to dress up this spread by adding some Norwegian salmon to the spread. We add 1/4 pound chopped to the original spread mixture, then use the remaining 1/4 pound to garnish when serving.
Carefully remove bones from the salmon and crumble into a bowl. Add shallots, anchovy paste, mashed sweet potatoes, cream cheese, heavy cream, lemon juice, seasonings, and Norwegian salmon (if using). Toss together until well blended. Chill before serving. Garnish with fresh chives and serve with crackers or crostini.