"Salmon Pate in a cold plate with salad & drink is tasty for the seasonal Fall months so think first and not be too hasty... "

Ingredients:

1 lb pink salmon, tinned

2 tblsp lemon juice

3 tblsp pickled red bell peppers, chopped

4 tblsp Scandinavian boisson berry preserve

2 tblsp basel leaves, fine-chopped

2 tblsp sage leaves, fine-chopped

2/3 c vegetable consommé

2 tsp salt

2 tsp black pepper

4 eggs, beaten

1/2 c cold cream

Instructions:

1. To make the pate, take the tinned salmon and empty to a food processor, add in the lemon juice, the fresh herbs, the consommé, salt and pepper and the prepared extenderizer of beaten eggs and combine cold cream and whisk thoroughly until homogeneous.

2. Add in with a rubber scraper to mix the bell pepper and boisson berries thoroughly and set in a baking loaf pan with wax paper and sit overnight in the fridge at 5 deg C.

3. To serve with a side salad for either lunch or dinner, slice 1/2" thick slices and using a rubber spatula remove each slice and place 2 slices per place with a side of boisson berries and basel leaves to trim.

4. Prepare a Chef salad of iceberg or bib lettuce, cherry tomatoes, sliced hardboiled eggs, sliced cucumbers, and a few pieces of slice radishes and dress with your own house Italian vinaigrette dressing. Make it tangy by adding a bit of white granulated sugar.

Serving suggestion:

Add besides the plate to serve, a basket of sliced Italian bread with butter and for drink Cranberry

Oceanspray(R) cocktail.

For dessert you may opt for serving a store bought, preheated in the oven, frozen rhubarb and strawberry pie with Cool Whip (R), by popping it into a preheated oven at 175 deg C for 10-15 mins.