Salmon Pate
photo by Jenny Sanders
- Ready In:
- 2hrs
- Ingredients:
- 11
- Serves:
-
8-16
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
- 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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RECIPE SUBMITTED BY
Jenny Sanders
Cambridge, Ontario
I love to garden, both perennials and vegetables. I am always looking for recipes to fiddle with, especially good simple vegetable dishes. I try to use organic ingredients as much as possible.