Pate ', and ' red salmon canape

00369 SEA PATE ' 10 PEOPLE INGREDIENTS 500 g white fish fillets, 500 g of raw shrimp, 90 g butter, chopped 6 cipollini novelli, 250 g of shells Saint-Jacques, 1 clove garlic, crushed 2 tablespoons cognac or brandy 1 1/2 dl of cream (about 130 g), 1 tablespoon lemon juice, 1 tablespoon of paprika, a good pinch of cayenne pepper.

For garnish: lemon slices, dill leaves, boiled and peeled shrimp.

CASE Skinned fish fillets; place them on a table, below, and with a sharp knife to separate the flesh from the skin pulling it from one side to the other.

Cut the fish into pieces; shelled shrimp and various privatel of gut.

Melt the butter in a pan and bake the cipollini in focus for 2 minutes.

Add the fish, shrimps, mussels and garlic.

Cook, stirring, until the shrimp are opaque and the fish flakes.

Warm cognac, infiammatelo, pour it in the pan.

When the flames go add the cream.

Add mixing lemon juice, paprika and pepper.

Cooled.

Blend.

Accommodate the mixture in one or more containers, cover, place in the refrigerator until firm.

Serve garnished with lemon, dill slices, prawns and accompanying with crackers or celery ribs.

CANAPE ' RED SALMON INGREDIENTS for 8 PIECES 220 g canned Sockeye Salmon, 1/2 teaspoon of paprika, pepper, 1 tablespoon of cream, 2 large slices of dark bread, 30 g butter, 1 avocado, lemon sauce.

For garnish: Red lumpfish eggs.

PROCEDURE Drain the salmon, remove the bones and crushing of well with a fork, incorporating paprika.

Add a good handful of pepper and cream, mix well.

Cut into four triangles each of the bread slices.

Spread the triangles with butter, put over the salmon mixture and smooth the surface with a knife.

Cut the avocado in half, eliminating the core, shave it and cut it into pieces.

Accomodate a piece of avocado on each sofa and should be sprayed with lemon sauce.

Garnished with lumpfish ROE.