Results 1 - 10 of 33 for salmon pate

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Let cream cheese ... softened. Drain, flake and remove bones from salmon. Mix all ingredients together. Form a ball and chill. Roll in pecans and parsley.

Remove skin and bone from salmon. In medium ... crackers or on cocktail bread slices. Makes 1 cup. Can be made ahead and refrigerated 1-2 days before serving.

In a food ... blend well. Add salmon; process until ... Surround the molded pate with slices of ... rounds or Melba toast. Serves 8-10. Note: Must do ahead.

Drain salmon. Remove skin ... paprika. Serve with assorted crackers. (This recipe may be done in a food processor, but be careful not to overchop the onions.)

Drain salmon and remove the ... small bowl or a mold that is lined with plastic wrap and chill for several hours. Unmold and serve with assorted crackers.

Sliced almonds for ... debone and flake salmon. Mix together ... eyes. Thin strip of celery for the fins. Low in salt, sugar and fat. Great for diabetics.

1. Clean salmon of all skin ... all of above ingredients. 3. Refrigerate overnight. 4. Roll in dill weed (chopped fine). 5. Serve with crackers or bread.

In blender, pour ... nutmeg and dill. Blend. Add salmon and cream. Blend. Pour into mold (fish shaped looks nice) and chill overnight. Serve with crackers.

Drain can of salmon - blend cheese ... with plastic wrap - chill several hours. Unmold to serve with crackers or thin sliced rye bread. Makes 2 cups pate.

Drain salmon and remove skin ... hours. Decorate with chopped nuts and parsley or paprika. Serve with crackers. Preparation: 10 minutes. Serves: 16-20.

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