Prep 5 mins
Cook 25 mins
I found this gem in a rather old Bon Appetit magazine ('92) It is a lovely dish to serve to guests. Smooth and creamy. And, it looks like something that should take alot longer to prepare. Plus, all of the actual work can be done well in advance, so everybody is happy ;>)
- 4 -5 ounces smoked salmon
- 1⁄2 cup whipping cream
- 1 large egg yolk
- salt and pepper
- 2 tablespoons butter
- 1 small leek, thinly sliced (white part only)
- 2 cups water
- 6 ounces russet potatoes, peeled and chopped
- 1⁄3 cup whipping cream
- minced chives
- 2 slices smoked salmon, cut into strips
- additional whipped cream (optional)
- For the Pate': Preheat oven to 325^F.
- Butter, generously, four 4oz.
- custard cups.
- Puree smoked salmon in food processor.
- Add cream, egg yolk, salt and pepper and blend well.
- Divide evenly among prepared custard cups; smooth tops.
- Place custard cups in baking pan; add enough hot water to come halfway up sides of custard cups.
- Bake until pate' is just firm, about 20 minutes.
- Cover and refrigerate until chilled, at least 6 hours.
- For the sauce: Melt butter in heavy medium skillet over medium high heat.
- Add leek and cook until tender, stirring, about 4 minutes.
- Add water.
- Bring to a boil.
- Stir in potato and boil until potato is very tender, about 15 minutes.
- Cool slightly.
- Place mixture in bowl of food processor and puree.
- Add the 1/3 cup of whipping cream; blend.
- Season with salt and pepper.
- refrigereate until well chilled.
- The pate' and the sauce can be prepared 1 day in advance.
- Refrigerate separately.
- To serve: Run a paring knife around sides of custard cups to loosen pate'.
- Unmold onto individual plates.
- Spoon sauce around each.
- Garnish with chives and smoked salmon slices.
- Top each with a small dollop of whipped cream, if desired.