Conference turris::cooks

179.0. "Rillettes of Fish" by NAVAJO::SECURITY () Sat Oct 12 1985 16:00

1/4 lb. sliced smoked salmon
3 T. part-skim ricotta cheese
1 T. butter, softened
1/2 lb. cooked or canned salmon, bones removed
3 oz. boned smoked trout
3 T. plain, low-fat yogurt
1 T. minced scallion or chives
1 T> fresh lemon or lime juice
1 tsp. grated fresh ginger
1/2 tsp. fresh-ground pepper
2 oz.. salmon caviar  (optional garnish)

Place smoked salmon, ricotta and butter in a blender or food processor
and puree to a paste. Place mixture in a bowl and add the remaining 
indegredients, except caviar. With the back of a spoon or fork, mash
boned trout and salmon into mixture to form a coarse pate. Pack into
a serving bowl and chill, covered, several hours before serving. Top
pate-texured mix with caviar garnish, if desired; serve with French
bread, crackers, or crudites.