Gay Cook’s delicious pates

PatesThese three pates are delicious served with lightly toasted French bread slices brushed with olive oil, They make a perfect snack for a party or after an evening meeting in your home served with wine if desired.

  • Loaf of French bread, sliced.
  • Lay bread slices on a bake sheet. Lightly brush slices with olive oil; place in a hot over or under the broiler just until lightly golden.

Smoked Salmon Pate     

  • 4 oz (113 g) smoked salmon
  • 2 tbsp (30 ml) freshly squeezed lemon juice or to taste
  • Salt and pepper
  • 1 – 2 tbsp (15–30 ml) finely slice fresh chives or dill or any fresh herb

Chop salmon into small pieces but not minced (for better flavour). Stir in lemon juice and season to taste with salt and pepper; stir in fresh herb. Spoon mixture into a lightly greased bowl and chill. To serve, gently push the mixture and place on serving platter. Smooth the sides of the pate if needed and reshape into bowl shape,

Fresh Fennel Pate (pate can be made with any vegetable if desired)

  • 1/2 fresh fennel with the stalk of green feathery leaves
  • 1 tbsp (15 ml) wine vinegar or lemon juice or more to taste
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (30 ml) finely chopped fresh tarragon or cilantro or any other fresh herb
  • Salt and pepper to taste

Cut off the fennel stalk; cut out the root end in a V shape. Cut off the stems with leaves. Finely slice the half fennel bulb; finely chop with a sharp knife or finely chop in a food processor without mincing for better flavour. Add  the vinegar or lemon juice, olive oil, fennel feathery leaves, salt and pepper to taste. Pack mixture into a small bowl and chill. To serve, turn the bowl over and gently push mixture out onto serving platter. Re-form to the bowl shape if needed.

Marinated Mushrooms Pate    Makes 8 – 10 servings

  • 4 ounces (125g) cremini mushrooms, chopped
  • 1 tbsp (15 ml) olive oil and 1 tbsp (15 ml) butter
  • 1 to 2 cloves garlic, mashed and chopped
  • ½ onion, chopped
  • Zest and juice from 1 lemon
  • 2 tsp (10 ml) dried or chopped fresh parsley, thyme and or sage
  • Salt and pepper to taste
  • Extra virgin olive oil

1.  In frying pan, heat oil and butter on medium high heat and add mushrooms, stirring constantly until mushrooms have softened about 2 minutes add onion and garlic to sauté another minute. Stir in the lemon juice, zest and herbs. Cook another minute. Remove mushrooms to a bowl and cool to room temperature.
2. Place in food processor to finely chopped but not minced. Season with salt and pepper to taste. Press mixture into a greased bowl and chill. To serve, remove the pate and place on serving platter and re-shape into bowl if needed.