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1
For the Pate': Preheat oven to 325^F.
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Butter, generously, four 4oz.
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custard cups.
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Puree smoked salmon in food processor.
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Add cream, egg yolk, salt and pepper and blend well.
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Divide evenly among prepared custard cups; smooth tops.
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Place custard cups in baking pan; add enough hot water to come halfway up sides of custard cups.
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Bake until pate' is just firm, about 20 minutes.
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Cover and refrigerate until chilled, at least 6 hours.
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For the sauce: Melt butter in heavy medium skillet over medium high heat.
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Add leek and cook until tender, stirring, about 4 minutes.
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Add water.
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Bring to a boil.
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Stir in potato and boil until potato is very tender, about 15 minutes.
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Cool slightly.
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Place mixture in bowl of food processor and puree.
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Add the 1/3 cup of whipping cream; blend.
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Season with salt and pepper.
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refrigereate until well chilled.
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The pate' and the sauce can be prepared 1 day in advance.
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Refrigerate separately.
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To serve: Run a paring knife around sides of custard cups to loosen pate'.
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Unmold onto individual plates.
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Spoon sauce around each.
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Garnish with chives and smoked salmon slices.
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Top each with a small dollop of whipped cream, if desired.
