{"id":14459,"date":"2010-08-03T22:46:28","date_gmt":"2010-08-04T02:46:28","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14459"},"modified":"2010-08-03T22:46:28","modified_gmt":"2010-08-04T02:46:28","slug":"crab-pate-on-salmon%e8%9f%b9%e3%83%91%e3%83%86%e3%81%ae%e3%81%9b%e3%82%b5%e3%83%bc%e3%83%a2%e3%83%b3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14459&lang=en","title":{"rendered":"Crab Pate on Salmon<br>\u87f9\u30d1\u30c6\u306e\u305b\u30b5\u30fc\u30e2\u30f3"},"content":{"rendered":"<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3043.jpg\" rel=\"lightbox[14459]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-14464 aligncenter\" title=\"IMG_3043\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3043.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3043.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3043-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p><strong>Crab Pate on Salmon<\/strong><br \/>\n<em>Dinner July 30, 2010<\/em><\/p>\n<p>It&#8217;s been fun experimenting with the crab pate in a tube I got from Ikea a few weeks ago. This time I mixed this pate with mayonnaise, chopped red onion, and parmesan cheese and placed the mixture on sauteed salmon and briefly broiled. It was simply served with lemon zest, green onion, and lemon juice.<\/p>\n<p>Click <a href=\"https:\/\/www.culinarytribune.com\/?page_id=13840\">here<\/a> for recipe information.<\/p>\n<p><strong>\u87f9\u30d1\u30c6\u306e\u305b\u30b5\u30fc\u30e2\u30f3<\/strong><br \/>\n<em>\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff13\uff10\u65e5<\/em><\/p>\n<p>\u5148\u65e5\u30a4\u30b1\u30a2\uff08\uff29\uff2b\uff25\uff21\uff09\u3067\u8cb7\u3063\u305f\u30c1\u30e5\u30fc\u30d6\u5165\u308a\u87f9\u30d1\u30c6\u3001\u3053\u308c\u3092\u4f7f\u3063\u3066\u3044\u308d\u3044\u308d\u5b9f\u9a13\uff08\uff1f\uff09\u3059\u308b\u306e\u304c\u7d50\u69cb\u697d\u3057\u3044\u3002<\/p>\n<p>\u4eca\u56de\u306f\u3001\u30de\u30e8\u30cd\u30fc\u30ba\u3001\u8d64\u7389\u306d\u304e\u307f\u3058\u3093\u5207\u308a\u3001\u30d1\u30eb\u30e1\u30b6\u30f3\u30c1\u30fc\u30ba\u3068\u6df7\u305c\u3066\u3001\u713c\u3044\u305f\u30b5\u30fc\u30e2\u30f3\u306b\u306e\u305b\u3066\u3001\u30d6\u30ed\u30a4\u30e9\u30fc\u3067\u713c\u304d\u76ee\u3092\u3064\u3051\u305f\u3089\u51fa\u6765\u4e0a\u304c\u308a\u3002<br \/>\n\u30ec\u30e2\u30f3\u6c41\u3001\u30ec\u30e2\u30f3\u76ae\u3001\u5c0f\u306d\u304e\u3067\u3055\u3063\u3071\u308a\u3068\u3002<\/p>\n<p style=\"text-align: center;\"><a href=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3046.jpg\" rel=\"lightbox[14459]\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-14465 aligncenter\" title=\"IMG_3046\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3046.jpg\" alt=\"\" width=\"341\" height=\"512\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3046.jpg 341w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2010\/07\/IMG_3046-299x450.jpg 299w\" sizes=\"auto, (max-width: 341px) 100vw, 341px\" \/><\/a><\/p>\n<p>\u6c17\u306b\u5165\u3063\u3066\u3044\u305f\u3060\u3051\u305f\u3089\u3001\u4e0b\u306e\u30dc\u30bf\u30f3\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u304f\u3060\u3055\u3044\u306d\u3002\u30e9\u30f3\u30ad\u30f3\u30b0\u306e\u9806\u4f4d\u304c\u4e0a\u304c\u3063\u3066\u3001\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002<\/p>\n<p>\u30b3\u30e1\u30f3\u30c8\u3082\u304a\u6c17\u8efd\u306b\u3069\u3046\u305e\u3002\u5168\u3066\u306b\u8fd4\u4fe1\u3057\u307e\u3059\u3002\u30d6\u30ed\u30b0\u3092\u304a\u6301\u3061\u306e\u65b9\u306f\u305c\u3072\u30d6\u30ed\u30b0\u306e\u30a2\u30c9\u30ec\u30b9\u3092\u3054\u8a18\u5165\u304f\u3060\u3055\u3044\u3002\u65b0\u3057\u3044\u30d6\u30ed\u30b0\u4ef2\u9593\u306b\u51fa\u4f1a\u3048\u308b\u306e\u3082\u697d\u3057\u307f\u306e\u4e00\u3064\u3067\u3059\u3002<\/p>\n<p><a href=\"https:\/\/food.blogmura.com\/futarigurashi\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/food.blogmura.com\/futarigurashi\/img\/futarigurashi88_31.gif\" border=\"0\" alt=\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751 \u6599\u7406\u30d6\u30ed\u30b0 \u4e8c\u4eba\u66ae\u3089\u3057\u6599\u7406\u3078\" width=\"88\" height=\"31\" \/><\/a> <a href=\"https:\/\/www.recipe-blog.jp\/ranki.cgi?id=15183\" target=\"_blank\"><img decoding=\"async\" src=\"https:\/\/www.recipe-blog.jp\/images\/about_ranking\/recipe_blog_1.gif\" border=\"0\" alt=\"\" \/><\/a><\/p>\n<p>\uff0a\u30d7\u30ed\u30d5\u30a3\u30fc\u30eb\u306f\u53f3\u4e0a\u306eAbout\u3092\u30af\u30ea\u30c3\u30af\u3057\u3066\u3054\u89a7\u304f\u3060\u3055\u3044\u3002<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Crab Pate on Salmon Dinner July 30, 2010 It&#8217;s been fun experimenting with the crab pate in a tube I got from Ikea a few weeks ago. This time I mixed this pate with mayonnaise, chopped red onion, and parmesan cheese and placed the mixture on sauteed salmon and briefly broiled. It was simply served [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-14459","post","type-post","status-publish","format-standard","hentry","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14459","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14459"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14459\/revisions"}],"predecessor-version":[{"id":14571,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14459\/revisions\/14571"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14459"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14459"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14459"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}