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Salmon Pate    CD  HD  35mins plus chilling

 

 

Serves 4     Cold  Fish  Herbs  Spices  Starter  Hors d’oeuvre  Appetizer   Buffets Gluten Wheat free  Eggless

 

 

Ingredients

675g/1½ lb Fresh Salmon, skinned and boned

1 teasp Salt

Lemon Juice

225g/8oz Butter, melted

1 teasp Ground White Pepper

½ teasp Ground Cloves

½ teasp Ground Nutmeg

½ teasp Ground Bay Leaves

½  teasp Ground Mace or Nutmeg

Freshly chopped Parsley to garnish

 

Instructions

 

1. Place the salmon in a large saucepan, cover with cold water and season with a pinch of salt and a squeeze of lemon juice. Bring it to the boil then reduce the heat and simmer gently for 10 to 15 minutes depending on the thickness of the fish.

 

2. Remove the pan from the heat and allow to cool for about 10 minute then lift  the salmon out and transfer to a large mixing bowl and mash until relatively smooth.

 

3. Add the melted butter,  ground bay leaves,  pepper, cloves, mace or nutmeg and season with a little salt. Mix well.

 

4. Transfer the mixture to a small loaf tin which has been double lined with clingfilm, pressing the mixture  down firmly to ensure it is well packed, then chill for at  least 4 hours.

 

5. To serve – unmould the pate onto a large serving platter and garnish with  parsley. 

 

 

 

 

More Starter  Recipes  | Summer Recipes  | More Fish/Seafood Recipes 

 

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Serving Suggestions

 

Key techniques used in this recipe

 

Make Ahead

 

Freezing

 

Tips, Options and Substitutions

 

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Main equipment required to prepare fresh fish

 

Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)

 

Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish

 

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