1 Tbsp of Fresh Lemon Juice
1 Tbsp of Olive Oil
1 Tbsp of Minced Fresh Oregano or 1 tsp Dried
2 Garlic Cloves, Minced
3/4 Cup Crumbled Feta Cheese (About 4 Ounces)
2 Garlic Cloves, Minced
1 Cup fresh basil leaves
1 Cup Fresh Italian Parsley Leaves
1/4 Cup Toasted Pine Nuts
3 Tbsp Olive Oil
1/2 Cup Low-Fat Ricotta Cheese
And here’s the finished product. It definitely has the potential to be a pretty dish although I think I might need to work on my presentation a bit more.
1/4 Cup of Sour Cream
3 Cups of Cold Water
1 Peeled and Sliced Thin Carrot
1 Thin Sliced Small Onion
1 Bay Leaf
3 Thin Lemon Slices
1 Fresh Red Chili Pepper
1 Lb Fresh Salmon Fillets w/Skin
4 Shallots, Chopped Fine
1 1/2 Tbsp + 1/2 Cup (1 stick)Unsalted Butter at Room Temperature
8 Oz Smoked Salmon, Diced
2 Tbsp Lemon Juice
1 1/2 tsp Salt
1/4 tsp White Pepper
1 Tbsp Fresh Dill, Chopped Fine
Next, you’ll combine the cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one
layer. I didn’t have a chili pepper on hand so I used crushed red pepper instead.
When the salmon is finished, remove it from the poaching liquid; remove and discard skin. Set it aside and allow it to cool completely. Meanwhile, saute your shallots in the 1 1/2 tablespoon butter in small skillet over medium heat, stirring, until golden, about 5 minutes. Let me just note that I didn’t have enough shallots for the recipe so I used a combination of shallots and green onions. Here are mine sauteing up:
Ok, are you still with me? One more step to go. Let’s make the the french baguettes so we have something to serve this pate up with! There was no way I was going to go this alone, so I tracked down a baguette recipe off the King Arthur Flour website. Here’s what you’ll need to make up a handful of fresh French baguettes:
1 tsp of Yeast
1 Cup Lukewarm Water
3 1/2 Cups Unbleached All-Purpose Flour or Unbleached Bread Flour*
1 1/2 tsp of Salt
Once your baguettes have risen, preheat your oven to 450°F. Spritz the baguettes heavily with warm water; this will help them develop a crackly-crisp crust. Using a very sharp knife held at about a 45° angle, make three 8” vertical slashes in each baguette. Place the baguettes in the oven. I also through a pan of water in the oven with the bread to help with the moist environment.Here are my baguettes getting ready to go in the oven:
Meg - [Life of Meg] says
YUMMMMMM!!!! You're so ambitious! I must pull this out for my next dinner party… Merci!
Everything looks so yummy. You really did a fantastic job here and I do so love the step by step photos.
What a fabulous posting your pâtés and bread is superb they look so wonderful – exquisite results. I really like the step-by-step photographs also. Cheers from Audax in Sydney Australia.
Great pâtés and gorgeous baguettes! Fantastic job on this month's DC challenge!
Wow everything looks great!! Beautiful color of the smoked salmon pate 🙂
Ma What's 4 dinner says
Holy crap your baguettes look awesome. I love pate. I do. I've never made my own though.
I want to play along with this game???? How do I get involved???
I'm making some tequila lime chicken today (I'm combining our recipes to do it, I like how you used a whole chicken and roasted it.) and your cheesy rice. Can't wait!
Lots of yummy love,
Alex aka Ma, What's For Dinner
Julie M. says
Alex, head over to http://www.thedaringkitchen.com and join in! It's a ton of fun and I guarantee you'll learn something every month you participate.
M @ Betty Crapper says
Your rising dough looks so beautifully airy. I love the feel of bread dough. It's a thing of magic. Great job!
Your pates look good to me! And the baguette looks really delicious! It must have smelled nice! Yum!
Lovely job on the challenge! I think I'll have to try the smoked salmon version next time. Thanks for stopping by my blog!
What a great post. Your step by step photos are so helpful, and I just loved that vegetarian pate. I can't wait to give it a try. Thank you for sharing. Beautiful work!
OK Chick says
I would just like to state that we would be great friends in real life!!! I love everything you make. Food is important to me. 🙂
The Drama Mama says
I've got something for you.
Would you believe me if I told you I've never had pate before? It looks amazing though! My mouth is watering!
I love how you make everything sound so EASY!! The pics are a great help, too!
Everything looks so delicious! I definitely agree with you that it would be best to roast your own peppers for the roasted pepper layer.
Beautiful post! I really loved looking at your photos – everything's so colourful and vibrant. Both your pâtés look absolutely delicious, as does the bread. That's what I wanted my bread to look like!
Aha, "let's get this pate started" made me laugh! I do love a good pun. 😀
5 Star Foodie says
This is awesome! Your pate looks amazing and sounds just perfect over the homemade freshly baked baguette slices!
Great job! Your pates look beautiful, and your baguette is stunning!!
Joey @ Big Teeth and Clouds says
I don't think I've ever had pate, but I can't think of the word without "liver" in front of it. Not especially appetizing. As usual, your recipes look beautiful and tasty!
Your pates look delish and I am so jealous of your bread!
Wow, that was some undertaking. I'm impressed. Looks like everything turned out great and your baguettes look amazing. Great job.
Great process photos! You did a great job on this challenge, and I'm glad the family liked it!