Salmon Pate

Jenny Sanders's Note:

A delightful party treat. I have also made this using a chunk of smoked salmon, which is a nice twist on the original.

• Total Time: 2 hrs
• Prep Time: 45 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 1 lb fresh salmon steak
• 1 bay leaf
• 1 cup fish stock (acquired by cooking the salmon)
• 2 tablespoons gelatin (env.)
• ¼ cup finely minced chives
• 1 cup mayonnaise
• ½ lemon, juice of
• 2 tablespoons minced fresh dill
• 1 teaspoon Worcestershire sauce
• salt
• freshly cracked pepper

Directions:

1. Poach the salmon with the bay leaf in 1 1/2 cups water.
2. When firm, drain and keep the stock.
3. Discard the bay leaf and any skin and bones, and flake the salmon.
4. Soak the gelatine in 1/4 cup of the cooled salmon stock.
5. Heat the remaining stock and stir into the gelatine until dissolved.
6. Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
7. Pour into a lightly oiled 8" x 4" loaf pan.
8. Chill until set.
9. Unmold and garnish with a few fronds of dill.

Reviews

[Chef #949456]

Great and simple recipe. You can substitute 2 TBSP dried chives and 2 TBSP dried dill (soaked in minimum water if fresh not available). Processing can be done in the cooking pot with a kitchen wizz blender stick to reduce washing up