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GOURMET # 538495

1 (6 1/2 oz.) can red salmon, drained & boned
1 garlic clove
2 tbsp. butter
2 tbsp. whipping cream
1 tbsp. sherry
1/2 tsp. dill weed
Salt & pepper
Hard cooked eggs
green onion for garnish

In a food processor, mince garlic; add butter and blend well. Add salmon; process until smooth. Add remaining ingredients; process until well blended. Chill, preferably overnight. Serve at room temperature. Surround the molded pate with slices of hard boiled eggs. Sprinkle eggs with chopped green onion tops. Serve with mild crackers, toast rounds or Melba toast. Serves 8-10. Note: Must do ahead.

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