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This first course is a nice change from the ordinary, is really not difficult to make, and it has such a beautiful presentation! It can also be a great party snack or buffet dish, surrounded by herbed crackers. When you are in the mood of something light and healthy, this is the answer.
2 pounds salmon, filleted, with skin removed
1/4 cup Baron Herzog Chenin Blanc or other white wine
1/4 teaspoon salt
freshly ground black pepper
1 lemon, thinly sliced
12 sprigs of parsley or thyme, checked
1/2 cup Gefen Mayonnaise
juice of 1 whole lemon, freshly squeezed
salt, to taste
pepper, to taste
1 pound smoked whitefish (discard any bones)
smoked salmon, for garnish
sliced lemon, for garnish
Preheat oven to 400 degrees Fahrenheit.
Place the salmon in a shallow baking dish and pour the white wine over it. Season with salt and pepper. Cover with lemon slices and parsley or thyme. Cover pan with a double layer of aluminum foil, making sure no steam can escape, and bake for approximately 25 to 30 minutes.
Uncover salmon and remove the lemon and parsley. Scrape off the white protein and let cool completely.
Break salmon apart, remove any skin and place salmon in a food processor fitted with the steel blade attachment. Add mayonnaise and lemon juice; season according to taste. Add smoked whitefish and blend until smooth. Refrigerate one hour or overnight, well wrapped.
Using gloves, shape the desired amount (I use a serving, which is approximately the size of a large ice cream scoop) into a neat mound. Take two slices of smoked salmon and wrap around the sides, almost creating a wall around the paté, and garnish with a slice of lemon. Alternatively, you can place one slice of smoked salmon over the top of the mound of paté and then place the other one in the opposite direction, creating an X-shape over the top. Secure the smoked salmon at the bottom by gently tucking it under. Serve with herbed crackers.
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