Salmon Pate

Creamy salmon pate

• Ready In: 1 hr 30 mins
• Serves: 24
• Yields: 24 cucumber cups

Ingredients

• 1 (14 3/4ounce) can  of chicken of the sea pink salmon
• 3  tablespoons lemon pepper
• 1  tablespoon  of gourmet garlic (gourmet garden brand)
• 1  tablespoon  of gourmet  italian seasoning (gourmet garden brand)
• 1  teaspoon kosher salt
• 1  cup heavy cream
• 1  cup fresh thyme
• 1  tablespoon  of knox gelatin
• 1⁄4 cup sun-dried tomato
• 2  large cucumbers

Directions

1. Place salmon in mixing bowl of food processor. Remove the bones. Add sundried tomatoes, 1 tablespoon of lemon pepper, 1 tablespoon of gourmet garlic, 1 tablespoon of gourmet italian seasoning, 1/2 cup of fresh thyme and 1 teaspoon of kosher salt. Pulse to blend.
2. Place knox gelatin in small bowl. Add 1/4 cup of hot water. Allow to dissolve.
3. Place 1 cup of heavy cream in kitchenaid mixing bowl or place in mixing bowl and use hand mixer. Beat until stiff peaks form.
4. Using a spatula, fold in salmon mixture. Incorporate gently.
5. Fold in Knox gelatin, incorporate gently.
6. Spray two small loaf pans with olive oil. Divide remaining lemon pepper between loaf pans. Sprinkle on the bottom. Use more lemon pepper if you desire. Divide remaining Thyme sprigs between loaf pans. Arrange over the lemon pepper.
7. Divide salmon mixture between loaf pans.
8. Cover and refrigerate over night or until set.
9. Run a sharp knife around the pans. Turn out onto chilled platter. Slice cucumbers into 24 pieces. Arrange around platter.
10. Serve on cucumber slices.