The Ark Restaurant Smoked Salmon Pate'

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 16
• 1 ounce watercress, fresh
• 2 tablespoons dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 cup olive oil
• 2 teaspoons lemon juice
• 1/4 cup sour cream
• 4 ounces watercress, fresh
• 1 small onion, peeled & coarsely chopped
• 4 ounces smoked salmon (cold smoked over alder is best)
• 18 ounces salmon fillets, fresh, uncooked
• 2 teaspoons fresh dill, chopped fine
• 2 teaspoons lemon juice
• 1/2 teaspoon pepper (ground fine)
• 1 1/4 cups heavy cream
• 2 large eggs

Recipe

• 1 watercress sauce:.
• 2 in food processor, puree watercress, mustard, salt and pepper until smooth.
• 3 with machine running, add oil drop by drop as mixture thickens.
• 4 add lemon juice, then add sour cream.
• 5 set aside to chill while preparing pate.
• 6 pate:.
• 7 butter a 3 1/2" x 11 1/2" x 2 1/2" terrine (or glass bread pan)and line it with buttered parchment paper (butter side up).
• 8 rinse 2-3 sprigs of watercress (for decoration) and lay on a paper towel to dry.
• 9 blanch remaining watercress in boiling water for 15 seconds, plunge into ice water. drain and squeeze dry.
• 10 preheat oven to 250°f.
• 11 in food processor, add onion, smoked salmon, salmon fillets (cut into 1" pieces), dill, lemon juice, salt, and pepper. process until mixture forms a fine paste.
• 12 with machine running on low, slowly add heavy cream. add eggs, one at a time; process an additional 30 seconds.
• 13 remove 3/4 of the mixture to a bowl.
• 14 to the remaining 1/4 mixture, add blanched watercress, and mix by cutting through the mixture with a knife. (mixture will not be uniform in color).
• 15 put one half of the reserved (no watercress) mixture into the terrine. cut through it several times with a knife, and then bang it on the counter to settle it.
• 16 place the watercress-salmon mixture down the middle of the pate in the terrine, distributing as evenly as possible.
• 17 add the rest of the salmon mixture. bang it twice to settle it.
• 18 cover with a piece of buttered parchment paper. bake in a water bath for 15 minutes at 250°f turn heat down to 225°f and bake an additional 25 minutes.
• 19 pate will be firm, but not hard.
• 20 wait at least 5 minutes and unmold onto a serving plate. decorate the top of the pate with reserved watercress.
• 21 serve thin slices with watercress sauce laced diagonally across.