M. Parret showed me something interesting about butter; I had just bought a new batch of butter but had a small piece of leftover butter from the last batch still in the butter dish. He pointed out that because of the cows’ diet, winter butter is paler than summer butter when the cows are eating a lot of greenery. Huh. I wonder if that’s true in other places…. Anyway.
Jamie has an interesting recipe for smoked mackerel pate on his web magazine. The ‘monger didn’t have any smoke mackerel, so I took some of his always excellent saumon fume a la ficelle (salmon smoked on a string) to make the pate.
Doesn’t this look like a picnic table in France? Because it is 😀
This pate is very easy to make and the cress salad was tasty and refreshing.
Smoked Salmon Pate
1lb of smoked salmon, cut into cubes
Leaves from 1 small bunch of parsley
1 tsp grated lemon zest
Juice from 1 lemon
1 cup cream cheese
2 cups cress
2 stalks celery, thinly sliced plus leaves
In a food processor, chop the salmon, then add half of the parsley leaves, zest, lemon juice, cream cheese and continue to process until smooth.
Toss together the cress, the other half of the parsley leaves, the celery and it’s leaves. Dress with your favorite vinaigrette and serve with country bread slices.