CD HD 35mins plus
Fish Herbs Spices Starter Hors
d’oeuvre Appetizer Buffets
Gluten Wheat free Eggless
Fresh Salmon, skinned and boned
teasp Ground White Pepper
teasp Ground Cloves
½ teasp Ground Nutmeg
½ teasp Ground Bay Leaves
teasp Ground Mace or Nutmeg
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.
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
Add the melted butter, ground bay
leaves, pepper, cloves, mace or
nutmeg and season with a little salt. Mix well.
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.
To serve – unmould the pate onto a large serving platter and garnish with
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