An Appetizer:  CHILLED SALMON PATE WITH MINT – ITALIAN PARSLEY – GREEN ONIONS – MINCED GARLIC – LEMON – CAYENNE – EXTRA VIRGIN OLIVE OIL – CLAM JUICE

Note:  Make ahead and refrigerate.

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–mint (bottled, 1 teaspoon)

–Italian parsley (1 handful, chopped)

–green onions (2 stalks, chopped)

–minced garlic (in a jar, 1 tablespoon)

–lemon juice (bottled, 3 tablespoons)

–cayenne pepper (bottled, one-quarter teaspoon)

–extra virgin olive oil (2 tablespoons)

–clam juice (one-quarter cup, bottled)

–salt and pepper

1 – Place the salmon in a covered baking dish with the clam juice.  Drench in lemon juice.  Season with salt, pepper, mint, minced garlic, and cayenne pepper.  Place green onions and Italian parsley on top.  Finish with a few drops of extra virgin olive oil.

2 – Microwave on high for 7 minutes.  When finished, let cool five minutes with cover off.  Then flake with a fork.  Place in a food processor, and pulse until smooth.  Add more clam juice if needed to reach desired consistency.

3 – Place in the refrigerator; let chill.

4 – Serve the salmon pate cold, with crackers.

–salmon pate inspired by Edward Giobbi’s Pleasures of the Good Earth.

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