Smoked Salmon Pate' With Creamy Leek Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 -5 ounces smoked salmon
• 1/2 cup whipping cream
• 1 large egg yolk
• salt and pepper
• 2 tablespoons butter
• 1 small leek, thinly sliced ( part only)
• 2 cups water
• 6 ounces russet potatoes, peeled and chopped
• 1/3 cup whipping cream
• minced chives
• 2 slices smoked salmon, cut into strips
• additional whipped cream (optional)

Recipe

• 1 for the pate': preheat oven to 325^f.
• 2 butter, generously, four 4oz.
• 3 custard cups.
• 4 puree smoked salmon in food processor.
• 5 add cream, egg yolk, salt and pepper and blend well.
• 6 divide evenly among prepared custard cups; smooth tops.
• 7 place custard cups in baking pan; add enough hot water to come halfway up sides of custard cups.
• 8 bake until pate' is just firm, about 20 minutes.
• 9 cover and refrigerate until chilled, at least 6 hours.
• 10 for the sauce: melt butter in heavy medium skillet over medium high heat.
• 11 add leek and cook until tender, stirring, about 4 minutes.
• 12 add water.
• 13 bring to a boil.
• 14 stir in potato and boil until potato is very tender, about 15 minutes.
• 15 cool slightly.
• 16 place mixture in bowl of food processor and puree.
• 17 add the 1/3 cup of whipping cream; blend.
• 18 season with salt and pepper.
• 19 refrigereate until well chilled.
• 20 the pate' and the sauce can be prepared 1 day in advance.
• 21 refrigerate separately.
• 22 to serve: run a paring knife around sides of custard cups to loosen pate'.
• 23 unmold onto individual plates.
• 24 spoon sauce around each.
• 25 garnish with chives and smoked salmon slices.
• 26 top each with a small dollop of whipped cream, if desired.