Seriously Scandinavian: Smoked Salmon With Sunchoke Paté Recipe

• 1/3 pound sunchokes
• 1/2 cup heavy cream
• 1/2 cup milk
• 2 gelatine leaves
• 6 ounces cream cheese
• Kosher salt & freshly ground white pepper
• 2/3 pound wild smoked salmon (preferrable sliced fresh by hand into thin slices)
• 4 slices good, thin crisp bread
• 12 sprigs of dill
• 3 tablespoons extra virgin olive oil

1. Peel sunchokes. Add to large saucepan with cream and milk. Bring to a boil over medium heat and cook until tender, about 20 minutes. Meanwhile, soak gelatin leaves in cold water until softened, about 5 minutes.
2. Using hand-blender, blend sunchokes, milk, and cream to desired level of smoothness. Add cream cheese and mix with sunchokes. Season with salt and white pepper to taste.
3. Squeeze water from gelatin leaves and add to sunchoke and cream cheese mixture while still warm. Stir until gelatin has dissolved completely. Pour mixture into a 9 by 13 baking dish (mixture should come about 1 inch up sides) lined with plastic wrap. Place in refrigerator until stiffened, about 3 hours.
4. Cut salmon into thin slices, and pate into 1x1 inch squares. Place 4 to 5 slices smoked salmon and 5 to 7 squares sunchoke pate each onto chilled plates together with 5 to 6 pieces of crisp bread, a few sprigs of dill and a slice of lemon. Drizzle olive oil around plate.

sunchokes, heavy cream, milk, gelatine, cream cheese, kosher salt, salmon, thin crisp bread, dill, extra virgin olive oil

Taken from www.seriouseats.com/recipes/2010/10/seriously-scandinavian-smoked-salmon-with-sunchoke-pate-recipe.html (may not work)