06-14-2005, 12:16 PM
1 tablespoon green onion or shallots, fine chopped
2 tablespoons plus 1/4 cup unsalted butter, soft (divided )
2 to 5 ounces smoked salmon, boned and flaked
1/4 cup cream cheese
1/4 cup sour cream
2 tablespoons lemon juice
1/4 cup whipping cream, whipped
1 tablespoon vodka
Sauté onion in 2 tablespoons butter in a small skillet until golden. Add salmon, stir and remove from heat.
Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth and remove to a bowl. Fold in whipped cream. Spoon into a mold or a small plastic container and refrigerate up to 2 days.
Serve chilled, but not cold. (You can dip bottom and sides in warm water to loosen and unmold, inverting onto a serving plate, if you wish.)
2 tablespoons plus 1/4 cup unsalted butter, soft (divided )
2 to 5 ounces smoked salmon, boned and flaked
1/4 cup cream cheese
1/4 cup sour cream
2 tablespoons lemon juice
1/4 cup whipping cream, whipped
1 tablespoon vodka
Sauté onion in 2 tablespoons butter in a small skillet until golden. Add salmon, stir and remove from heat.
Place salmon mixture in a blender or food processor. Add sour cream, cream cheese and 1/4 cup softened butter. Blend well. Add lemon juice and vodka. Blend until smooth and remove to a bowl. Fold in whipped cream. Spoon into a mold or a small plastic container and refrigerate up to 2 days.
Serve chilled, but not cold. (You can dip bottom and sides in warm water to loosen and unmold, inverting onto a serving plate, if you wish.)