Salmon Pate

Ingredients

• 1 lb fresh salmon steak
• 1 bay leaf
• 1 cup fish stock (acquired by cooking the salmon)
• 2 tablespoons gelatin (env.)
• 1/4 cup finely minced chives
• 1 cup mayonnaise
• 1/2 lemon, juice of
• 2 tablespoons minced fresh dill
• 1 teaspoon Worcestershire sauce
• salt
• freshly cracked pepper

Directions

1. 1

   Poach the salmon with the bay leaf in 1 1/2 cups water.

2. 2

   When firm, drain and keep the stock.

3. 3

   Discard the bay leaf and any skin and bones, and flake the salmon.

4. 4

   Soak the gelatine in 1/4 cup of the cooled salmon stock.

5. 5

   Heat the remaining stock and stir into the gelatine until dissolved.

6. 6

   Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.

7. 7

   Pour into a lightly oiled 8" x 4" loaf pan.

8. 8

   Chill until set.

9. 9

   Unmold and garnish with a few fronds of dill.