Salmon Pate

• 1 lb fresh salmon steak
• 1 bay leaf
• 1 cup fish stock (acquired by cooking the salmon)
• 2 tablespoons gelatin (env.)
• 1/4 cup finely minced chives
• 1 cup mayonnaise
• 1/2 lemon, juice of
• 2 tablespoons minced fresh dill
• 1 teaspoon Worcestershire sauce
• salt
• freshly cracked pepper

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.

salmon steak, bay leaf, fish stock, gelatin, chives, mayonnaise, lemon, fresh dill, worcestershire sauce, salt, freshly cracked pepper

Taken from www.food.com/recipe/salmon-pate-86630 (may not work)