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Salmon Paté

Sides Condiments Mains Starters

Ingredients

  • 1kg fresh or frozen salmon fillets
  • 8 tbsp mayonnaise
  • 1 tsp mustard
  • 1-2 tsp fresh or dried dill
  • 4 bay leaves
  • 1 tsp salt
  • 1 tsp black peppercorns
  • 1 tsp white pepper
  • 2 lemons 1 sliced and zested, 1 juiced

Method

  1. Poach the salmon in water with the bay leaves, peppercorns, half the salt and 1 sliced lemon until flaky, about 15-20 minutes.
  2. Drain the salmon and place in a food processor with the mayonnaise, lemon juice, dill, rest of the salt and white pepper.
  3. Blitz until smooth.
  4. Refrigerate in a mould to set. (Yields about a soup bowls worth).

    [!CHECK] Once set, you can make small balls of pâté, roll in the palm of your hand, dredge in a beaten egg and breadcrumbs/matzo meal and fry for a few minutes on each side until golden brown and crispy.