oiled molds – I use Northern California Chaffin Farm olive
oil (I organize a buying co-op so as to get this oil as fresh as possible; this
mid-season is the moist flavorful and the oil itself is lovely with saturated
and polyunsaturated fats, but mostly monounsaturated)
I use a lovely glass heart-shaped mold – I save especially
for this delicious pate.
fish, undrained, into a bowl with the cheese, salt, pepper, garlic, and lemon
juice. Pound together until quite smooth. Stir in the melted butter. Dissolve
the gelatin in the water and stir into salmon mixture. Once mixture starts to
stiffen, spoon into 6 oiled heart-shaped molds or into small soufflé dishes or
1 large mold.Chill 2 to 3 hours until
set. Unmold. Serve with toast or hot bread or crackers.