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By Request

By Betty Shimabukuro

Wednesday, February 9, 2000

By Ken Ige, Star-Bulletin
Jameson's By the Sea's Salmon Paté can be made
ahead and frozen for an instant party treat.

No ‘fishy’ taste to
this Salmon Paté

EIGHT years, ago a tourist named Kathy Czako was wandering the North Shore on vacation. Jameson's By the Sea became a favorite hangout, and now she's looking to recreate a favorite dish from that restaurant, the Salmon Paté.

"My mother and husband ordered it; I do not care for fish," Czako says. "When it was served at the table it was beautiful and I gave it a try. It was delicious! Not 'fishy' and there wasn't a stray bone, either."

From Hopewell, N.Y., Czako wrote in search of the recipe, in the hopes that it was retrievable eight years later.

Well, the Paté remains on the Jameson's menu, as it has since the day the restaurant opened in 1982 in Haleiwa (the first Jameson's, in Waikiki, opened in 1975).

Owner Ed Greene says the dish is based on a salmon party log made with cream cheese and canned salmon.

"Personally, I don't like salmon either," Greene says, but this dish transcends salmon-ness.

This recipe has been reduced for home use. At the restaurant, they make four times as much at once and freeze the Paté in a quart milk carton. As each serving is needed, they simply slice right through the milk carton, then push out the Paté.

If you entertain a lot, the Jameson's bulk method would work for you as well. "When people drop in on you, you take it out and slice it, and it thaws real quickly," Greene says.

It's impressive, tasty and simple. The world's best kind of party food.


Jameson's By the Sea

1 15-ounce can red sockeye salmon
1/4 pound cream cheese
1/2 tablespoon horseradish
1/2 tablespoon sour cream
2 tablespoons lemon juice
2 tablespoons minced onions
1/2 tablespoon Liquid Smoke
1/2 teaspoon salt

Discard liquid, bones, skin and blood lines from salmon and set aside.

Combine remaining ingredients, using a mixer, until smooth. Add salmon and combine well.

Paté may be placed in a mold and frozen until needed.

To serve, garnish with chopped onion, sour cream and capers. Serve with soda crackers.

Note: A 1/2 pound of steamed fresh salmon may be used in placed of the canned salmon. Or use 1/2-pound smoked salmon and omit the Liquid Smoke.

Approximate nutritional information, per 2 tablespoons (crackers and garnish not included): 45 calories, 3 g total fat, 1.5 g saturated fat, 15 mg cholesterol, 150 mg sodium.*

Can you help?

If you can answer any of these reader requests, please contact me through the address below.

Bullet K.M. Lau is looking for a recipe for cod fish cakes, such as the type sold in Scandinavian delis.

Bullet Elaine Fagin once had a recipe for sweet-and-sour spareribs from the old Queen Surf restaurant, but she lost her cookbook. Anyone have this cookbook, or a copy of the recipe?

Bullet Ed Ells would like to make whole wheat that's as light as a white yeast roll. There must be a recipe out there -- we're looking for a tried and true formula.

Food Events: Morsels

Send queries along with name and phone number to:
By Request, Honolulu Star-Bulletin Food Section,
P.O. Box 3080, Honolulu 96802.
Or send e-mail to

Asterisk (*) after nutritional analyses in the
Body & Soul section indicates calculations by
Joannie Dobbs of Exploring New Concepts,
a nutritional consulting firm.

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