by Eileen Goltz, Kosher Food Writer, Lecturer and Author, Perfectly Pareve Cookbook
This Orange Salmon Pate recipe is a great alternative to chopped liver! Great on matzo or matzo rolls.
1 cup dry white wine
2/3 cup orange juice
1 tablespoon zest
3 tablespoons honey
1 lb salmon fillets
4 oz smoked salmon, finely chopped
1 tablespoon minced onion
1 tablespoon chopped fresh dill or 1 teaspoon dried
1 tablespoon chopped fresh parsley
4 tablespoons margarine or butter, softened
2 tablespoons mayonnaise
2 teaspoon lemon juice
Salt and pepper
In a skillet combine the wine, orange juice and honey to a boil then reduce to a simmer. Salt and pepper the salmon filet and then place it in the skillet in the simmering liquid. Cover the skillet and poach salmon for 6 to 10 minutes depending on the thickness of the salmon, it should be firm to the touch band flake easily when pulled with a fork. Do not overcook. Remove the salmon from the skillet and let it cool on a plate. Remove the skin if the there is any. When the salmon is cool place it in a bowl, flake it and add the smoked salmon, onion, dill, parsley, margarine, mayonnaise and lemon juice. Season to taste with salt and pepper and refrigerate for at least 2 hours before serving.
Yield: Serves 10 to 12.
Recipes: Passover, Appetizers, Fish, Parve or Dairy, Kosher