Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Seafood Pate
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- #46760
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1 tablespoon unflavored gelatin
1/4 cup cold water
1 can (4.5 ounce size) shrimp, drained and rinsed
1 can (7.75 ounce size) salmon, drained, skin and bones removed, flaked
1 package (8 ounce size) Neufchatel cheese, softened
1/3 cup plain yogurt
1/2 cup celery, finely chopped
1/2 teaspoon dried fines herbes, crushed
2 tablespoons dry sherry
non-stick cooking spray coating
assorted vegetables for dipping
directions
In a small saucepan, soften gelatin in the cold water; stir over low heat until gelatin is dissolved. Let cool.
Reserve a few of the shrimp for garnish; chop remaining shrimp. Set aside.
In a mixer bowl combine chopped shrimp, flaked salmon, softened cheese, yogurt, chopped celery, fines herbes, sherry, and gelatin mixture. Beat until all ingredients are well mixed.
Turn mixture into a 3-cup mold or bowl sprayed with non-stick vegetable spray coating. Cover; refrigerate several hours or overnight.
Unmold pate onto a lettuce-lined plate. Trim with watercress or parsley sprigs and reserved shrimp. Serve with pita bread, tortilla triangles or vegetables.
cook's notes
"Fines Herbes" is a blend of chervil, parsley, tarragon and chives. This mixture can be purchased in gourmet food stores.
added by
beawright
nutrition data
Nutritional data has not been calculated yet.
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