how do you make pate?

Question

either mushroom or salmon no red meat thanks the easier the recipe the better thanks(plus any low fat versions would b great but dont worry if u cant?)

Answer 1

2 pounds mushrooms
4 cups water
1 pound soft cream cheese
1/4 pound soft sweet butter
1 tablespoon fresh rosemary
1 teaspoon white pepper
1/2 teaspoon salt
1 teaspoon minced garlic
1 ounce marsala wine (optional)

Instructions:
Wash the mushrooms and cut into halves. Puree the mushrooms with the 4 cups of water in a blender or food processor. In a large saucepan, bring the mixture to a boil and then simmer for half an hour. Strain the mixture, separating the thicker mushroom portion from the liquid. Reserve the mushroom portion. Simmer the liquid again until it is reduced to about 1/2 cup. Set aside the reduction/glaze.

While the glaze is cooling, combine the remaining ingredients thoroughly in a mixing bowl with a paddle. Add the thicker mushroom puree and the cooled glaze to the above mixture to make the pate. The pate can be refrigerated for up to 7 days. Serve with crackers or toast points.

Ingredients:
1/4 cup Heavy cream
1/4 cup Sour cream
3 cups Cold water
1 Carrot
1 Onion
1 Bay leaf
3 Lemon
1 Chili pepper
1 pound Salmon fillet
4 Shallot
1 1/2 tablespoon Unsalted butter
1/2 cup Unsalted butter
8 ounces Smoked salmon
2 tablespoons Lemon juice
1 1/2 t Salt
1/4 t White pepper
1 tablespoon Fresh dill weed
6 tablespoons Butter


Directions:

Whisk together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. Add salmon, skin side up.

Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook.

Remove salmon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes. Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth.

With processor running, add remaining 1/2 cup butter, bit by bit, until smooth. Add lemon juice, salt and pepper. Fold in dill.

Spoon mixture into 4 cup souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish. Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate.

This recipe for Salmon Pate serves/makes 16

Answer 2

Try the following

Mushroom pate on toast
110g/4oz mushrooms, roughly chopped
30g/1oz butter
1 shallot, chopped
1 tbsp tomato purée
3-4 tbsp double cream
1 tbsp parsley, chopped
2-3 slices bread, toasted
parsley, to garnish

Method
1. Blend the mushrooms in a food processor.
2. In a pan add the butter, shallot and tomato purée.
3. Fry for one minute, then add the chopped mushrooms.
4. Fry for 2-3 minutes.
5. Stir in the cream and chopped parsley.
6. Spread on the toast and garnish with parsley.
7. Serve

or Smoked salmon pate
255g/9oz smoked salmon
110g/4oz cream cheese
2 tbsp double cream
½ lemon, juice only
2 tbsp chopped chives (plus some extra chives to sprinkle over the top)
pinch of sugar
salt and freshly ground pepper

Method
1. Pop all the ingredients into a blender and pulse until it has a consistency that you desire. For serving as a starter with salad and oatcakes or Melba toast I like the pâté to be a little rough but for canapés I prefer a smoother version.
2. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute the lemon and chives for lime and coriander.

or Snazzy smoked salmon pate
85g/3oz smoked salmon trimmings
85g/3oz smoked trout fillets
255g/9oz cream cheese
150ml/5fl oz double cream
1 tbsp chives
30g/1oz butter
½ tsp cayenne pepper
1 lemon, juice only
freshly ground black pepper

Method
1. Place the salmon, trout and cream cheese and double cream into a blender.
2. Add the butter, cayenne pepper, lemon juice and seasoning.
3. Blend the mixture to a paste. Check the seasoning before removing from the blender. Put the paté in a dish and allow to set in the fridge.
4. Serve with salad leaves and toasted bread

or Salmon orange and walnut pate
280g/10oz fresh salmon
150ml/5fl oz white wine
150ml/5fl oz water
2 oranges, zest of 2, juice of 1
110g/4oz butter
110g/4oz walnuts, chopped
salt and freshly ground black pepper

Method
1. Poach the fish in the wine and water for about 10 minutes. Remove skin and bone. Cool.
2. Put all the ingredients (except the walnuts) in a blender. Season and whiz together.
3. Turn the pate into a bowl and add the coarsely chopped walnuts.
4. Check the seasoning and put into a dish. Smooth the top and cover with food wrap. chill thoroughly.
5. Serve with fresh bread or oatcakes

Answer 3

It’s okay to eat: Meat pastes in jars Tinned pate; pasteurised, vacuum-packed pate; UHT treated pate Pasteurised pate in tubes (except liver pate) There are some lovely tinned pates around - you just have to avoid liver and all fresh pate.

Answer 4

Red Salmon Pate
INGREDIENTS
1 (7 ounce) can salmon, drained, flaked and bones removed
1 (8 ounce) package cream cheese, softened (can use lowfat)
1 teaspoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons grated onion
1 tablespoon chopped fresh parsley
1/2 cup chopped pecans (optional)
DIRECTIONS
In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.
.......................
Smoked Bluefish Pate
INGREDIENTS
1/2 pound smoked bluefish
4 ounces mascarpone cheese (or cream cheese)
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 teaspoon prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tablespoons finely chopped red onion
salt to taste
DIRECTIONS
Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.

Answer 5

Tuna Pate

1 (6 ounce) can tuna, drained and flaked (I use a 6 oz/160 gr can packed in olive oil)
1 small onion, quartered
1/2 cup sliced almonds, toasted
2 hard-boiled eggs, shelled
4 gherkins
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon worcestershire sauce
1 dash Tabasco sauce
1/3 cup mayonnaise

Answer 6

This mock smoked salmon pate is made with canned salmon, cream cheese, horseradish, smoke flavoring, and other ingredients. .
INGREDIENTS:
1 (15 1/2 oz.) can salmon, drained and flaked
1 (8 0z.) package cream cheese, softened
1 tbsp. lemon juice
1 tbsp. onion, minced
1 tbsp. horseradish
1/2 tsp. liquid smoke
1/4 tsp. Tabasco
2 tbsp. fresh parsley, chopped
PREPARATION:
Combine all but parsley, spoon into serving bowl, cover and chill several hours or overnight. Sprinkle with parsley prior to serving. Serve with melba rounds or crackers.

Answer 7

Just saute some onion and chopped green pepper. Add it to the cooked or canned salmon or mushrooms and whirl it around in a food processor until it is the right consistency. Easy.

Answer 8

You start with some Paste and remove all the S and you're left with Pate. Simple.

Answer 9

Sorry did you mean pate as in "pasta" or as in "pâté"
I guess i you meant the 2nd one then you may find out that pate is a kind of pig meat based paste (pâté in french)
What country is that pate from.....

Answer 10

who cares. Just buy it, yous your head... jesus.