Smoked and fresh salmon spread - country living

3 cups

Ingredients

Quantity Ingredient
2 tablespoons Unsalted butter
½ cup Sliced shallots or chopped onion
1 medium Carrot, peeled and thinly sliced
¾ pounds Red salmon steak, cut 1 inch thick
1 tablespoon Cognac or brandy
½ pounds Sliced smoked salmon, cut up
½ 8-oz package cream cheese, softened and cut into small
0chunks
1 teaspoon Finely grated lemon rind
1 tablespoon Lemon juice
1 teaspoon Dijon-style prepared mustard
⅛ teaspoon Ground white pepper
1 tablespoon Red salmon caviar (opt.)
Fresh dill sprigs (opt.)
Assorted vegetables (large carrot slices, Belgian
0endive leaves, cucumber slices, sweet red- pepper strips), crackers, small slices dark bread (opt.)

Directions

1. In large skillet, melt butter over low heat. Add shallots and carrot; cover and cook 5 minutes, stirting once. Meanwhile, rinse salmon steak under cold water and cut lengthwise in half. Place salmon steak halves over vegetables in skillet and drizzle with cognac. Cover and cook 10 minutes, turning once, or until fish is firm and flakes easily. Remove from heat; uncover and cool to room temperature.

2. Remove skin and bones from cooked salmon. Place salmon in food processor fitted with chopping blade. Add shallots, carrot, and skillet juices to salmon. Process until smooth. Add smoked salmon, cream cheese, lemon rind, lemon juice, mustard, and pepper. Process just until salmon is finely chopped but not completely smooth.

3. Mound salmon mixture onto small serving plate; cover with plastic wrap and refrigerate 1 hour before serving.

4. Just before serving, garnish salmon with caviar spooned over the top and place dill sprigs on the plate, if desired. Serve with vegetables, crackers, or bread, if desired.

Country Living/Nov/93 Scanned & fixed by DP & GG Submitted By LAWRENCE KELLIE On 06-17-95

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