{"id":2803,"date":"2014-09-01T20:37:18","date_gmt":"2014-09-01T20:37:18","guid":{"rendered":"http:\/\/mrsbutterfingers.com\/wp\/?p=2803"},"modified":"2014-09-06T22:54:13","modified_gmt":"2014-09-06T22:54:13","slug":"hot-smoked-salmon-pate","status":"publish","type":"post","link":"http:\/\/mrsbutterfingers.com\/?p=2803","title":{"rendered":"HOT-SMOKED SALMON PATE"},"content":{"rendered":"

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There’s something magical about a working river.\u00a0 It’s the romance of watching towering ocean going ships heading to exotic destinations.\u00a0 The pure delight of the skill of a tug boat captain shepherding enormous log rafts down the river.\u00a0 The small fishing boats\u00a0 heavily laden with the days salmon catch.<\/p>\n

It’s a short walk from our home to the longest river in British Columbia – the Fraser River.\u00a0 This river is considered the world’s greatest salmon source.\u00a0 Hot-smoked salmon is a Pacific North-West specialty.\u00a0\u00a0\u00a0 It is hot-smoked salmon one should use\u00a0 in hot dishes such as scrambled eggs, quiche, hash and so on.\u00a0 It’s pronounced flavour holds it own beautifully with other ingredients.\u00a0 Using it in\u00a0 a recipe that normally calls for cold-smoked tives salmon pate another whole level of incredible flavour.<\/p>\n

This recipe is easy and quick to make and presents beautifully.\u00a0 Serve it with crackers or thin slices of rye bread.<\/p>\n

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HOT-SMOKED SALMON PATE<\/div>\n
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Recipe Type<\/span>: appetizer<\/span><\/div>\n
Cuisine: Canadian<\/span><\/div>\n
Author: Mrs Butterfingers<\/span><\/div>\n
Prep time: