Two-Way Smoked Salmon and Caviar Pate

Author Notes: Smoked salmon peppered and all dressed up with a bit of shallot, a hint of hollendaise, caper and a dollop of caviar. What’s not to like about this tas (…more) —Vivian Henoch

Serves 2 to 4

Tinned Salmon Mousse

7.5 ounces can red sockeye salmon

1 teaspoon Grey Poupon mustard

1/4 cup unsalted butter

2 egg yolks

1 tablespoon lime or lemon juice

1 tablespoon capers

1 pinch pepper

Using a food processor, blend egg yolks, lime juice and mustard until mixture is thickened and smooth. With food processor running, add butter in a thin stream to egg mixture, as in a basic hollendaise sauce. In a small bowl, mix salmon with lime juice, add sauce and stir until smooth consistency. Add capers. For individual servings, plate salmon using a small metal mold. (Hint: a donut cutter or aluminum can with top and bottom removed will do the trick.) Top mousse with smoked salmon pate (see recipe below). Remove metal form. And serve

Smoked Salmon Pate

4 ounces smoked salmon peppered (Spence & Company LTD brand)

1 tablespoon olive oil

1 medium shallot, finely chopped

2 tablespoons caviar (salmon roe)

Slice salmon into thin strips and chop into small pieces. Add diced shallot, olive oil and caviar and gently mix. Spoon mixture on top of mousse (see recipe above), smooth to form neat stack, garnish with a dollop of cavia

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