Question:
Seafood appetizer
Seafood Pate
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.
Crab Stuffed Mushrooms
Simple and succulent, the combination of crab and parmesan is perfect.
1 cup crab meat
1 tablespoon bread crumbs
1 tablespoon minced onion
1 tablespoon grated parmesan cheese
1 teaspoon salt
2 tablespoons minced fresh parsley
12 mushroom stems, chopped fine
12 large mushroom caps
1 egg, beaten
hot sauce, to taste
In a bowl, mix crab meat, bread crumbs, onions,
cheese, salt, parsley, and chopped mushroom stems.
Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps.
Bake at 300 degrees until tender, 15 to 30 minutes.
Serve hot.
Champagne Oysters
Oysters in Champagne sauce ~ simply outstanding.
2/3 cup Hollandaise sauce
2 shallots, finely minced
1 cup Champagne
16 oysters, on the half shell
To a basic Hollandaise Sauce add the shallots and champagne.
Spoon a little of the sauce on each oyster, place under the broiler for 1 1/2 minutes just to get them bubbling. Serve immediately!
Smoked Salmon & Caviar Rolls
This smoked salmon canape can be made ahead and requires no cooking.
Smoked Salmon, cut in strips
Cream Cheese, whipped
Black Caviar
Cut smoked salmon into strips.
Mix together whipped cream cheese and black caviar.
Spread onto lox and roll up into bite size pieces.
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| Tammi Reynolds |
