harmonic_tabby (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
harmonic_tabby) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
gluten_free2019-11-09 01:22 pm
harmonic_tabby) wrote in gluten_free2019-11-09 01:22 pm
Oh, crackers...and a pate!
This isn't a spring or fall recipe, this is an anytime recipe. We've discussed all sorts of crackers; homemade and commercially available and sometimes you just need something to eat 'em with. This 'salmon pate" is for noshing. I can't remember when or where I acquired the recipe but it has been a favorite of mine for decades. I know it had a few more ingredients when I first started making it but I've forgotten what they were.
There are three things required:
8 ounces of cream cheese,
a 14 ounce can of canned pink salmon (I had Bumble Bee brand on hand)
and a food processor.
Chunk the cream cheese into the food processor, two or three lumps is fine. The salmon needs to be slightly drained, too much liquid will affect the consistency. I remove the spine but ignore all other bones as they are fully cooked and will disintegrate during the processing. I find the spinal bones frequently leave tiny crisp bits and don't like the texture contrast but they are an excellent source of calcium and your taste will vary. Pulse to combine, scrape down the sides of the mixing vessel and pulse until there are no discrete lumps. You should have a beige paste barely stiffer than mayonnaise. If you chill it to serve later it will firm up a little.
I dip it out of a bowl with crackers. It also makes a nice sandwich spread served on toasted bread. Today I added a partial onion leftover from supper last night, minced and then whirled into the processor. I think chopped scallions might have been one of the other ingredients in the original recipe, to be added after cheese and salmon were thoroughly mixed. I suspect you could also add some minced bell pepper to provide flecks of color/flavor if serving for company. I suppose you could serve it on toast points with a garnish. Could probably make it with canned tuna instead of salmon for a slightly different flavor.
I'm enjoying my crunchmaster crackers with this 'salmon pate'. I hope you enjoy it too.
Tabs
There are three things required:
8 ounces of cream cheese,
a 14 ounce can of canned pink salmon (I had Bumble Bee brand on hand)
and a food processor.
Chunk the cream cheese into the food processor, two or three lumps is fine. The salmon needs to be slightly drained, too much liquid will affect the consistency. I remove the spine but ignore all other bones as they are fully cooked and will disintegrate during the processing. I find the spinal bones frequently leave tiny crisp bits and don't like the texture contrast but they are an excellent source of calcium and your taste will vary. Pulse to combine, scrape down the sides of the mixing vessel and pulse until there are no discrete lumps. You should have a beige paste barely stiffer than mayonnaise. If you chill it to serve later it will firm up a little.
I dip it out of a bowl with crackers. It also makes a nice sandwich spread served on toasted bread. Today I added a partial onion leftover from supper last night, minced and then whirled into the processor. I think chopped scallions might have been one of the other ingredients in the original recipe, to be added after cheese and salmon were thoroughly mixed. I suspect you could also add some minced bell pepper to provide flecks of color/flavor if serving for company. I suppose you could serve it on toast points with a garnish. Could probably make it with canned tuna instead of salmon for a slightly different flavor.
I'm enjoying my crunchmaster crackers with this 'salmon pate'. I hope you enjoy it too.
Tabs
no subject
no subject
no subject
no subject