PATE DE SALMO FUMAT – SMOKED SALMON PATE

Una recepta que m’encanta! Em vaig inspirar en una altra (timbals de broccoli)que tinc en un llibre. Vaig canviar uns quants ingredients i les mesures i em va sortir aixo! i no s’assembla en res a la recepta dels broquils…
I came out with this recipe being inspired by another one from a book (broccoli timbales). I love mine better! I changed some of the ingredients and the measurements and this is it, nothing to do with broccoli any more…
ingredients
200gr salmo fumat
80 gr creme fraiche
1 ou
1 rovell d’ou
1-2 escalunyes 
2 culleradetes d’anet fresc (o sec)
sal i pebre
1 culleradeta de suc de llimona
ingredients

200gr smoked salmon
80 gr creme fraiche
1 egg
1 egg yolk
1-2 spring onions (scallions)
2 tsp fresh dill (or dry)
salt and pepper
1 tsp lemon juice
1. Poseu tots els ingredients a la trituradora. Si veieu que us queda molt espes afegiu-hi una mica mes de creme fraiche.
2. Aboqueu la barreja en potets de ceramica deixant 1cm (pujara una mica). Col.loqueu els potets en una safata fonda, amb aigua, per coure’ls al forn al Bany Maria. 180C durant uns 20 minuts. Deixeu-los refredar i poseu-los a la nevera durant una hora abans de servir. Es poden congelar perfectament.
1. Blend all the ingredients. If the mix is too thick, add a bit more of creme fraiche. 
2. Pour the mix into ramequins leaving 1/2″ on top (they’ll raise a bit). Place the ramequins on a tray filled with water to bake in the oven at Bain Marie for 20 minutes at 180C. Let them cool and put then in the fridge for at least 1 hour before serving. They freeze well too.

1 Comment

Filed under CUINA - COOKING

One response to “PATE DE SALMO FUMAT – SMOKED SALMON PATE

  1. mmmmmmm…. me l'apunto!!!!Només un aclariment, la Creme fraiche és nata per cuinar, no?

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