Stunning Salmon "pate" Appetizers (Easy!)
Featured Pinch Tips Video
- long and thin french baguette
- 1 pkg
- 8oz cream cheese
- 1 can(s)
- 6 oz pink salmon (skinless and boned) drained
- 1/4 c
- finely chopped onion ( or 1 tablespoon dried onions)
- 2 Tbsp
- chopped fresh parsley
- about 1/2 of a lemon, juiced
- 3 Tbsp
- ketsup...excuse me here, i had no cocktail sauce or chile sauce in my pantry. it was fine!
- 1 tsp
- garlic powder
FOR SALMON PATE FILLING
1heat the baguette just so that the outside is crispy and the inside is soft. About 2-3 mins in a preheated 350 oven.
Cut the ends off of the baguette. Cut in half or quarters for easier filling. With a long seraded knife carve out the bread within the crust. (save for other things)Put the bread aside. Make your filling.
2Mix the Salmon and the cream cheese together. A fork or your hands work best for this. As soon as it is well incorporated, add the next 5 ingredients and blend well with fork. This takes a while. You don't want the mixture too loose, or it will not slice well in the baguette.
3Mix through mixture with a fork. The Ketsup just adds a little sweetness and makes it PINK, which is how we think of salmon!
(Truth be told, I usually use shrimp Cocktail sauce, but had none in the house today. Cocktail sauce gives you the right flavors and a bit of heat with the horseradish!)However, if you don't have cocktail sauce, lemon, ketsup and a bit of cayenne, does the same thing.
4Stuff the hollowed out baguette pieces, pushing down constantly, and checking the other end to see your progress! I find that a 1/2 tsp measuring spoon is a great tool for this. It's not as hard as it sounds!
5Wrap the stuffed roles up tightly with plastic wrap and put into the refrigerator for at least two hours. They should cut nicely after that. Even better the next day. Slice into 1/2 inch slices and serve.