Salmon Pate

Recipe by Jenny Sanders
READY IN: 2hrs
SERVES: 8-16




  • 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.