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Salmon Pate

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“A delightful party treat. I have also made this using a chunk of smoked salmon, which is a nice twist on the original.”
READY IN:
2hrs
SERVES:
8-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Poach the salmon with the bay leaf in 1 1/2 cups water.
  2. When firm, drain and keep the stock.
  3. Discard the bay leaf and any skin and bones, and flake the salmon.
  4. Soak the gelatine in 1/4 cup of the cooled salmon stock.
  5. Heat the remaining stock and stir into the gelatine until dissolved.
  6. Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
  7. Pour into a lightly oiled 8" x 4" loaf pan.
  8. Chill until set.
  9. Unmold and garnish with a few fronds of dill.

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