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Smoked Salmon Pate
Note: Recipe yields about 16 ounces.
Use the Smoked Salmon Steaks from the previous recipe to make a
tasty Salmon Pate!
•
1 cup of chopped Smoked Salmon Steaks (approx. 12 ounces
of salmon)
•
2/3 Cup Heavy Whipping Cream
•
1/2 Pkg. of Cream Cheese (softened)
•
2 Cloves of Garlic
•
1 Tsp seasoning
Preparation
In a blender or food processor, blend the softened cream cheese,
garlic cloves, and seasoning until well mixed. Add the chopped
salmon and puree. Gradually add the heavy cream and blend until
smooth. Serve cold.
Creamy Shrimp Risotto
•
1 cup risotto rice
•
15 medium-sized shrimp, cleaned and shelled
•
2 tablespoons of olive oil
•
2 tablespoons of butter *
•
1/2 cup each of chopped onions, celery, and mushrooms
•
3 cups of chicken stock
Preparation
Cut each of the shrimp into 3 pieces and set aside. Place the
chopped vegetables on the bottom of the pot. Set to "Warm" and
time for 5 minutes. Remove the heated vegetables from the cooker
and sauté in olive oil and butter for 3 minutes. Stir in the risotto and fry
for 2 minutes. Then add shrimp and chicken broth. Place the lid on
the cooker and secure. Place the weighted knob on the valve stem.
Set the timer on "Pressure" mode cooking for 15 minutes. Press start to
begin cooking.
After the timer beeps, allow the unit to sit for 3 minutes before
releasing the pressure. This will allow the steam to exhaust without
Copies of the I/B. Please reproduce them without any
changes
except
under
International USA. The pages must be reproduced and folded
in order to obtain a booklet A5 (+/- 148.5 mm width x 210 mm
height). When folding, make sure you keep the good
numbering when you turn the pages of the I/B. Don't change
the page numbering. Keep the language integrity.
what is inside the frame.
27
Assembly page 27/64
special
instruction
from
Print only
EPCK 40911 - 160822
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