Mock Salmon Pate

[adrienne]

Hi everyone!
I make this (mock salmon pate) a lot for classes and always have some leftover around the house but never seem to want to eat it (even though I do like it, I think I may just be over it a bit!).
BUT
the other day I spread some on a nori sheet with some leftover veggies and some alfalfa sprouts, rolled it up and dipped it in some shoyu...
:D that was me!
it was so yummy! it gave a whole other dimension to the pate.
Try it, you'll love it!
Anyone have other ideas for spreads that they add to their nori?

[adiamond]

That does sound good, sadly my one and only try a wrap something, the fish taste of the nori was so overwhelming that I had to "dump" my veggies out of and sorta has a "sushie salad." I haven't been able to bring myself to try anything else with the nori.

I can rarely pass up getting California rolls whenever I go to Wild Oaks and have certainly never noticed a fishy taste before. It is because the nori is raw, maybe? If so, is there anyway to "tone it down" a bit? I don't think if I can tolerate it, but maybe that's just me.

Izzy

[RowanC]

maybe yours is old or bad?

[Beckla]

Adrienne ...

I made the salmon pate this weekend and it's still sitting in the fridge, untouched. Is it the name that's putting me (us?) off?? I'll definitely try your idea - have some nori rolls at home waiting for a purpose. Thanks!

[tracyinfo]

I add sauerkraut (well drained) to my nori rolls ups, along with any kind of sprout I have on hand. My kids like a little pate, along with sprouts and sauerkraut. Instead of the sauerkraut, you can throw on some home pickled pickles!

Also, besides the nori wrapper, I often use collard green leaves to wrap things up. I just slice out the middle tougher part, overlap the two halves, place fillings in, and wrap away.