Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Boned and skinned salmon
1 t Salt
1 t Ground white pepper
1/2 ts Ground cloves
1/2 ts Ground mace or nutmeg
1/2 ts Ground bay leaves
1/2 lb Butter
Fresh lemon juice
Chopped parsley or chives
-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.
