The Ark Restaurant Smoked Salmon Pate' Recipe

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Ingredients:

Serving

1 oz watercress, fresh
2 tbsp dijon mustard
1 tsp salt
1/2 tsp fresh ground pepper
1 cup olive oil
2 tsp lemon juice
1/4 cup sour cream
4 oz watercress, fresh
1 small onion, peeled & coarsely chopped
4 oz smoked salmon
18 oz salmon fillets, fresh, uncooked
2 tsp fresh dill, chopped fine
2 tsp lemon juice
1/2 tsp white pepper (ground fine )
1 1/4 cups heavy cream
2 large eggs

Directions:

Watercress Sauce:.
In food processor, puree watercress, mustard, salt and pepper until smooth.
With machine running, add oil drop by drop as mixture thickens.
Add lemon juice, then add sour cream.
Set aside to chill while preparing pate.
Pate:.
Butter a 3 1/2 X 11 1/2 X 2 1/2 terrine (or glass bread pan)and line it with buttered parchment paper (butter side up).
Rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry.
Blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. Drain and squeeze dry.
Preheat oven to 250°F.
In food processor, add onion, smoked salmon, salmon fillets (cut into 1 pieces), dill, lemon juice, salt, and pepper. Process until mixture forms a fine paste.
With machine running on low, slowly add heavy cream. Add eggs, one at a time; process an additional 30 seconds.
Remove 3/4 of the mixture to a bowl.
To the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (Mixture will not be uniform in color).
Put one half of the reserved (no watercress) mixture into the terrine. Cut through it several times with a knife, and then bang it on the counter to settle it.
Place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible.
Add the rest of the salmon mixture. Bang it twice to settle it.
Cover with a piece of buttered parchment paper. Bake in a water bath for 15 minutes at 250°F Turn heat down to 225°F and bake an additional 25 minutes.
Pate will be firm, but not hard.
Wait at least 5 minutes and unmold onto a serving plate. Decorate the top of the pate with reserved watercress.
Serve thin slices with watercress sauce laced diagonally across.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	223.3 Kcal (935 kJ)
Calories from fat	181.04 Kcal
		% Daily Value*
Total Fat	20.12g	31%
Cholesterol	53.64mg	18%
Sodium	264.93mg	11%
Potassium	193.97mg	4%
Total Carbs	1.35g	0%
Sugars	0.23g	1%
Dietary Fiber	0.27g	1%
Protein	9.42g	19%
Vitamin C	4.8mg	8%
Iron	0.2mg	1%
Calcium	31.2mg	3%

Amount Per 100 g
Calories	250.65 Kcal (1049 kJ)
Calories from fat	203.21 Kcal
		% Daily Value*
Total Fat	22.58g	31%
Cholesterol	60.21mg	18%
Sodium	297.38mg	11%
Potassium	217.72mg	4%
Total Carbs	1.52g	0%
Sugars	0.26g	1%
Dietary Fiber	0.3g	1%
Protein	10.58g	19%
Vitamin C	5.4mg	8%
Iron	0.3mg	1%
Calcium	35.1mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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