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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




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




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. 





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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


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