View Full Version : Mock salmon pate
04-11-2006, 06:51 PM
Has anyone made this there is not much taste and it taste grainey is this noraml? Do I need to add something?
04-11-2006, 06:53 PM
Wow, I love this recipie! If you added all the ingredients, perhaps you didn't let it go long enough in the food processor. It should be pretty smooth. It should have a samony color and be sort of salty/sweet.
04-11-2006, 07:06 PM
I actually prefer mine a little chunky as opposed to totally smooth, but as Boysenberry said, you may need to blend a little longer.
As for flavor, I found that I like to add a couple squeezes of lemon juice and a little more salt, some pepper and I also add just a squeeze of agave to mine...that's just my personal preference. Sometimes I'll also add some dulse or kelp if I want a more "fishier" flavor. I also add additional chopped onions and celery to mine, again for my own personal preference.
04-11-2006, 07:06 PM
When you say smooth do you mean like cream cheese smooth. Mine had the grain texture.
Mine comes out very smooth- not grainy. How long are you blending it? I guess it also depends on your food processor too or blender.
Hey Rawkinlocs, I also add a little kelp to mine. I think the Mock Salmon Pate is my fave recipe from the book. :)
04-11-2006, 07:16 PM
Should I use a blender of a food processer?
04-11-2006, 07:19 PM
04-11-2006, 07:24 PM
I'd try Rawkinlocs advice, since not all raw food tastes the SAME, one day a red pepper can be super sweet and delicious, the next day a different one can be a little bit bland, I would say add a bit more spice, salt, sweetener, and see if you like it better.
04-11-2006, 07:32 PM
I made this for dinner tonight and my husband and I both really liked it. Next time I am going to add some lemon and fresh dill because I think that might make it a little "salmony" tasting. My husband also thought it might be really good as the filing in sushi.
Good luck next time.
04-11-2006, 07:34 PM
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.