SALMON PATE

Salmon Pate image

A delightful party treat. I have also made this using a chunk of smoked salmon, which is a nice twist on the original.

Provided by Jenny Sanders

Categories Spreads

Time 2h

Yield 8-16 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

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

Nutrition Facts : Calories 230.8, Fat 16.2, SaturatedFat 2.7, Cholesterol 41.4, Sodium 298.3, Carbohydrate 7.5, Fiber 0.1, Sugar 2, Protein 13.8

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