May 29, 2009, Newsletter Issue #257: Seafood Pate

Tip of the Week

This recipe make a large quantity, which is good as it´s simply a delicious seafood pate. Don´t worry that it appears to liquid at first, the gelatin from the fish will set it once it´s refrigerator.


1 pound white fish
6 tablespoons butter
6 green onions, chopped
1 clove garlic, crushed
1 pound raw shrimp, shelled and cleaned
1/2 pound scallops
2 Tablespoons cognac
1/2 cup whipping cream
1 Tablespoon lemon juice
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 teaspoon salt

Remove any skin from the fish and pull out any bones; cut fish into chunks and set aside.

Melt butter in a large skillet over medium low heat. Add green onions and cook for 2 minutes. Stir in garlic, fish, shrimp and scallops, cook stirring often until shrimp are pink and fish flakes. Remove from heat.

Warm the cognac or brandy in a small saucepan, ignite and pour over fish mixture and let flames die down.

Stir in cream, lemon juice, paprika, cayenne and salt. Pour cooled seafood mixture into a food processor fitted with a metal blade and process until smooth. Season with salt to taste.

Pour mixture into 1 large or several small serving dishes, cover and refrigerate until firm. Decorate with lemon slices, dill sprigs and small cooked shrimp if desired.

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