SALMON AND CHEESE PATE
Whole (garlic and lemon)
Inexpensive (heck yes, with the canned pink – the way in which most people used to eat salmon in the lower 48)
Slow (actually, this is pretty darned fast)
Equitable (use family-fished salmon, if possible)
1 (7 oz.) can pink salmon (of course you could substitute fresh, see the difference in fat content below)
6 oz. full fat soft cream cheese
Salt and pepper to taste
1 garlic clove, peeled and crushed
Juice of ½ lemon
2 oz. melted butter
1tsp. powdered gelatin (substitution: stiff-beaten egg whites)
1 Tbsp. hot water
oiled molds – I use Northern California Chaffin Farm olive oil (I organize a buying co-op so as to get this oil as fresh as possible; this mid-season is the moist flavorful and the oil itself is lovely with saturated and polyunsaturated fats, but mostly monounsaturated)
I use a lovely glass heart-shaped mold – I save especially for this delicious pate.
Put canned fish, undrained, into a bowl with the cheese, salt, pepper, garlic, and lemon juice. Pound together until quite smooth. Stir in the melted butter. Dissolve the gelatin in the water and stir into salmon mixture. Once mixture starts to stiffen, spoon into 6 oiled heart-shaped molds or into small soufflé dishes or 1 large mold. Chill 2 to 3 hours until set. Unmold. Serve with toast or hot bread or crackers.