Salmon Pate
At a Glance
- Total
- 2 hrs
- Servings
- 8.00 - serving(s)
Categories
- Appetizer
- Poached; Chilled
Allergens
- Fish
- Eggs
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Salmon Pate brings together 1 lb fresh salmon steak, 1 bay leaf, 1 cup fish stock (acquired by cooking the salmon) in a practical dish for home cooking. It takes about 2 hrs to prepare and cook. It makes approximately 8 servings.
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Equipment
Saucepan, strainer, food processor, 8 x 4 inch loaf pan
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
Instructions
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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