38
Salmon pâté
Ingredients:
1 small onion, finely chopped
10 g (
1
/
2
oz) butter
700 g (1
1
/
2
lb) salmon fillets
100 g (3
1
/
2
oz) white bread
1 egg
Seasoning
Juice of 1 lemon
Nutmeg
275 ml (
1
/
2
pint) double cream
Chopped dill
Method:
1. Place the chopped onion and the butter into
a solid container, and cook at 100°C for 3
minutes.
2. Wash and dry the salmon, and remove the
skin using a sharp knife. Chop two thirds of
the salmon and the white bread into small
pieces, and mix with the onions.
3. Add the beaten egg, seasoning, lemon juice,
nutmeg and cream, and stir.
4. Liquidise the mixture in a blender until
smooth and creamy. Stir in the chopped dill.
5. Place half the mixture into a greased 1 lb
loaf tin, ensuring there are no air bubbles.
Place the remaining uncut salmon on top,
then cover with the remaining mixture. Cover
with foil and cook for 56–60 minutes at
80°C.
Tip
For a different flavour, substitute
some of the salmon with smoked
salmon.
The mixture can also be cooked in
individual ramekins for 20–25
minutes at 80°C.
