Salmon Pate Recipe #86630
A delightful party treat. I have also made this using a chunk of smoked salmon, which is a nice twist on the original.
2 hours | 45 min prep
SERVES 8 -16
- 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
- Poach the salmon with the bay leaf in 1 1/2 cups water.
- When firm, drain and keep the stock.
- Discard the bay leaf and any skin and bones, and flake the salmon.
- Soak the gelatine in 1/4 cup of the cooled salmon stock.
- Heat the remaining stock and stir into the gelatine until dissolved.
- Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
- Pour into a lightly oiled 8" x 4" loaf pan.
- Chill until set.
- Unmold and garnish with a few fronds of dill.
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5 stars