Fresh Salmon Pate
- 1 1/2 pounds salmon boned and skinned
- 1 teaspoon salt
- 1 teaspoon white pepper ground
- 1/2 teaspoon cloves ground
- 1/2 teaspoon mace ground
- 1/2 teaspoon bay leaves ground
- 1/2 pound butter
- 1 x lemon juice fresh
- 1 x parsley leaves chopped, for decoration
- Check that as many bones as possible really have been removed, then put the salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice.
- Bring it to the boil, then turn the heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces.
- Turn off the heat and allow to cool in the water for another 10 minutes.
- If the skin is still on, you will find it lifts away effortlessly at this point.
- Put the salmon into a big bowl and mash it with a fork, or use a food processor.
- Gently melt the butter in a saucepan and add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt.
- Stir thoroughly and pour it into the salmon.
- If you are using a food processor, give it another quick whizz, otherwise stir with a fork until it is thoroughly amalgamated.
- If you want to serve the salmon pate in slices, spoon the mixture into a loaf shaped container lined with cling film, otherwise put it into a round bowl of souffle dish.
- Smooth the top and sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours.
- Serve with lots of crusty french bread.
salmon, salt, white pepper, cloves ground, mace ground, bay leaves ground, butter, lemon juice fresh, parsley
Taken from recipeland.com/recipe/v/fresh-salmon-pate-37131 (may not work)