One of the amazing benefits of living in Alaska is having salmon. Red salmon, king salmon, silver salmon, a whole host of salmons to keep in the freezer. Although I’ll be intentionally baking some salmon just so I can make this pate again, the truth is that this receipe was born because the size of the silver caught and baked (butter, garlic, and thin slices of lemon… ummmm) was simply more than we could eat for dinner. So we had some lovely silver salmon paté for brunch the next morning.
½ – ¾ pound cooked boneless and skinless salmon
½ cup finely ground cashews
1 Tablespoon cider vinegar
1 teaspoon Cholula hot sauce
1-2 teaspoon salt (to taste)
½ cup snipped chives
1. Preheat the oven to 350oF. Coated two small (2”x4”) mini loaf pans with olive oil. Note: you can use different sized pans and just adjust the baking time.
2. In a blender or Magic Bullet, cream the salmon until well blended.
3. Add the cashews, vinegar, hot sauce and salt and blend until creamy. It is very thick and will need a strong blender or do it in batches in the Magic Bullet.
4. Fold in the scallions using a spoon, not the blender.
5. Spread the mixture into the prepared pan and bake until puffed up and golden brown, about 20 minutes. Remove and let cool completely. Chill for at least 2 hours before turning out onto a platter or plate and serving.
Copyright © 2011 Marie Sternquist Cecchini. All Rights Reserved