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Salmon Pâté

Nov/Dec 2015


Salmon Pâté
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Make a batch of this whenever you have the remains of a whole salmon to play with. Then throw a party; it'll be a hit.

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  • 1 whole salmon
  • mayonnaise
  • horseradish
  • chopped parsley


Place the backbone and any scraps of flesh from a whole salmon in a saucepan with water to cover. Bring to a boil and cook for a couple of minutes, until the flesh is opaque. Drain; remove cooked flesh from bones and let cool. Mash cooked fish with a fork and moisten with a little mayonnaise, about 1/2 teaspoon horseradish for each 1/2 cup fish, and chopped parsley. Serve with crackers.
Updated Tuesday, September 25th, 2007

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