Sometimes a girl can't get her hands on fresh fish no matter how hard she tries! If you haven't experienced frozen fish lately, you may be in for a surprise. The methods now used by Alaskan processors to flash-freeze wild salmon are nothing less than miraculous.
Kristine's Salmon Pate
I served this at a fundraiser for the Kodiak Fishermen's Memorial.
It was a big success, even in that discerning crowd!
4 - 5 Cups Salmon (smoked, canned, fresh, however you can find it!)
6 Packages Cream Cheese (works well with "light" cream cheese also)
1 tsp. Liquid Smoke (unless you are lucky enough to have smoked salmon)
1 Finely chopped onion
1 1-2 Cups diced parsley (save some for garnish)
1 1/2 Cups chopped pecans or walnuts
1 English cucumber (for garnish)
Mix all ingredients together. Sprinkled chopped nuts on large sheet of waxed paper. Cover salmon mixture with second sheet of waxed paper, sprinkle more nuts, and shape to fit Salmon tray. Remove bottom layer of waxed paper and place on tray. Decorate with additional parsley, and thinly sliced cucumber. May be kept refrigerated for several days. Serves a very large crowd!
Note: Recipe may be halved, allowing for the placement of crackers on one side of the tray.
It is so sad to see all the old canneries closing down. It was a bittersweet trip to Port Bailey with Danny and Jane Veerhusen on the Shady Lady.
I've got to get Jane's Rockfish recipe. (Who said the Scots can't cook?)
4 oz smoked salmon
6 oz. cream cheese
Add to taste:
Diced onion, parsley, cilantro,
walnuts or pecans
Recipe at left is doubled.