|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
|
|||||||||
|
||||||||||
| ||||||||||||||||||||||||
|
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
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
