I just thought I’d post my salmon paté recipe. It is really my dad’s and when he makes it he calles it salmon mousse, but since there really aren’t any air in it, I have decided to call it paté until someone tells me it can’t be a paté…

It is super simple and that is also why everyone loves it. It only has two ingredients:

• 200 g smoked salmon
• 100 g unsalted butter

Recipe:

1. Chop both butter and salmon into small cubes.
2. Make it smooth with a mixer (stavmikser, for eksempel).
3. Add chilli and lemon juice to your taste. I usually eat it naturelle. Some green, fresh spices would probably also suit it well, especially something with a kick like leek or another onion type.
4. Eat with dry bread, rye crackers or something similar (but avoid salt crackers, the paté is salt enough).

The salmon paté is perfect for an appetizer, snack for a party or if you are bringing something simple for a pot luck (at least a lunch or breakfast one). When I make it I never tell people how much butter is in it, I just smile as they tell me how much they love it. You should try making it sometime.

Today I have done something I never do, I have gone to the fish marked and bought fresh fish. I think that if the fish marked would just be open when I end my day at the office, this would happen more often, but they don’t so I had to use my lunch brake to get some fish.

What I will do today is to bake my white fish in the oven. I will attempt to make sweet potato puree, which shouldn’t be too hard and maybe fry some fresh mushrooms ans see what else I can find at home. A nice and simple dish. I also bought some good cheese that I thought we’d eat with kiwi and apples for dessert.

If I make sure we have wine, Erik might bring the port, and then it will truly be a magnificent meal.

Happy Tuesday!

This recipe seems promising:

CARROT AND SWEET POTATO PUREE
(adapted from Giada de Laurentiis)

1/4 cup extra-virgin olive oil
1 medium shallot, diced
1 clove garlic, minced
2 pounds carrots, peeled and sliced
2 pounds sweet potatoes, peeled and cut into 3/4-inch pieces
1 teaspoon salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
2 cups chicken (or vegetable) broth
2 cups water

Heat the oil over medium-high heat in a saucepan. Add the shallot and cook until tender, about 5 minutes. Add the garlic and cook for 1 minute until fragrant. Add the carrots, sweet potatoes, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook for 5 minutes until slightly softened. Add the stock and water and bring to a boil. Reduce the heat and simmer until the veggies are tender, about 25 minutes. Drain the veggies, saving the cooking liquid. Transfer them to a food processor, and puree until still slightly chunky, adding some of the cooking liquid, until you reach the consistency you like. Taste and adjust seasoning with salt and pepper.