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Smoked Salmon, Morel and Scallion Pâté

Ingredients

Ingredients
<ul> <li class="p2"><span class="s1">Olive oil cooking spray</span></li> <li class="p2"><span class="s1">1 ounce dried morels, brushed, reconstituted and drained (liquid reserved)</span></li> <li class="p2"><span class="s1">¼ cup plus 2 tablespoons reserved morel liquid, divided</span></li> <li class="p2"><span class="s1">6 ounces wild smoked salmon (preferably sockeye)</span></li> <li class="p2"><span class="s1">1 log chèvre cheese (11 ounces), cut into chunks</span></li> <li class="p2"><span class="s1">½ cup scallions (white and green parts) cut into slices</span></li> <li class="p2"><span class="s1">1 tablespoon chopped chives (for garnish if desired)</span></li> </ul>

Directions

Directions
<h4 class="p1"><strong><span class="s1">Note: </span></strong><span class="s1">Make great toast shapes by rolling out slices of bread with a rolling pin and cutting desired shapes with cookie cutters. Bake shapes on a baking sheet until crisp and serve with the pâté.</span></h4> <p class="p4"><span class="s1">In a large sauté pan coated with cooking spray, cook morels over medium heat for about 9 minutes, adding ¼ cup of reserved morel liquid during the cooking process. The morel liquid will be absorbed at the end of the cooking time. Allow to cool. In a food processor, process the cooked morels, smoked salmon, chèvre cheese, scallions, and the 2 tablespoons of additional morel liquid—just enough to fully combine and chop all ingredients. Place finished appetizer spread in a bowl to serve. Garnish with chopped chives or additional scallions if desired.</span></p>