INDIVIDUAL SALMON PATES

l tbsps. chicken broth
l envelope of unflavored gelatin
l/2 cup hot water
l 8-oz. can salmon including the liquid
4 shallots, minced
l/4 cup mayonnaise
2 tsps. fresh lemon juice
l/2 cup heavy cream
For garnish: smoked salmon, sliced cukes, capers, fresh dill, etc.
Melba toast or toast points as an accompaniment
In a food processor blend the broth, gelatin and the water for l min
and let the mixture cool. Add the salmon with the liquid, the
shallots, the mayonnaise, the lemon juice, cream and s&p to taste &
blend the mixture for 30 seconds, or until it is smooth. Pour the
pate into 8 oiled l/3 cup ramekins and chill it for l2 hrs. or until
it is set. Run a thin knife around each pate and invert the pates
onto plates. Garnish the pates with the smoked salmon, cukes, capers
the dill and the caviar. Serve the pates with the toasts. Serves 8.