Friday, 20 August 2010

Poached Salmon Pate

500g fresh salmon fillets, skinless
2 bay leaves
4 sage leaves
2 sheets leaf gelatine
2 tbsp chopped chives
1 shallot, roughly chopped
4 tbsp mayonnaise
Juice and zest of 1 lemon
70ml double cream, lightly whipped
Fresh dill to decorate
Salt and freshly milled pepper

  1. Poach the salmon with the bay leaf, lemon zest, lemon juice, peppercorns, salt, chopped shallot and sage leaves in 200ml water for 4 minutes.  Remove the salmon and set aside.  Keep the stock.
  2. Flake the salmon.
  3. Soak the gelatine in 3 tbsp of the cooled salmon stock.
  4. Heat the remaining stock and stir into the gelatine until dissolved.
  5. Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and blend.  If you like a bit more texture mix by hand with a wooden spoon.
    Fold in the whipped cream and chopped chives.
  6. Pour into small ramekins. and chill until set.
    Decorate with dill leaves and serve with toasted brown bread.

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