Smoked Salmon SpreadThis spread (pâté) has a very mild, subtle taste. Please use the tiny quantities of sherry and tomato ketchup listed. They are there to add flavor, not to overpower the whole dish. For correct quantities, measure the lemon juice, sherry and tomato ketchup together into a small bowl and then add to the food processor. It is far too easy to pour huge amounts out of a bottle otherwise and ruin the recipe.
Method1. Place all ingredients in food processor and run until smooth and creamy. Taste and adjust seasoning, add fresh chopped dill, more lemon, dash of cayenne pepper or Tabasco if desired. The flavors will change as it mellows and matures. Leave for at least 4 hours before using.
2. Pipe spread onto ¼" slices of European cucumber. Allow spread to come to room temperature for piping.
Options - 1
Options - 2Buy 1 box of Athena mini filo pastry shells - 15 shells for about $1.50, freezer section.
Take half of above mix. Add 1 extra large whole egg and additional egg yolk, plus freshly ground pepper. Mix well together.
Place shells in a 9" pie plate or equivalent to stop shells falling. It is too awkward to use mini muffin pans in my opinion.
Use a teaspoon or heavy duty Ziploc bag with tip cut off and fill shells to brim.
Place shells in a preheated 350° oven for about 15 minutes until well risen, puffy and cracked looking on top. They probably won't be brown on top. Remove from oven and serve warm or cold. Top with blob of sour cream, cucumber and dill once cool. The filling will sink as it cools. Don't freeze and reheat this recipe as it becomes too dry and tough.
Options - 3 CanapésMake bread dough using approx. 4 c flour and bake in 2 x Valtrompia bread tubes. You can also buy 2 x Pillsbury French bread in a tube and follow packet directions. Cool and slice about ¼" thick. Spread salmon mix on top and finish with a slice of European cucumber and a sprinkling of fresh dill. If you don't want to use salmon mix then mix about 2 tbsp made ranch dressing into ½ lb cream cheese, spread on bread, top with cucumber and finish with dill.
Use a vegetable peeler or zester/scorer to take off strips of the cucumber to make a decorative edge. Or pull the tines of a fork down the outside length of the cucumber without peeling to make a decorative edge.
Oonagh Williams, proprietor of Royal Temptations, has a Culinary Arts degree, offers Catering services, teaches a variety of classes in International Cooking, makes regular appearances on WMUR ABC Channel 9's Cooks' Corner and has her own series on Merrimack TV and on Manchester TV. You can contact Oonagh at 603-424-6412.