Fresh Salmon Pate

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Servings: 4 Difficulty: Advanced
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French-style savory and satisfying main that brings home-style flavor to your table
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This French main features Boned and skinned salmon, Salt, Ground white pepper, Ground cloves, Ground mace or nutmeg. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

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Fresh Salmon Pate

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 771.2

Description

This French main features Boned and skinned salmon, Salt, Ground white pepper, Ground cloves, Ground mace or nutmeg. It delivers smooth, comforting richness, a pleasant kick of heat. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

Directions

  1. 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.
  2. Bring it to the
  3. boil , then turn the
  4. heat down and poach gently for 10 to 15 minutes - one large piece of salmon will take longer than a couple of smaller pieces.
  5. Turn off the heat and allow to cool in the water for another 10 minutes.
  6. If the skin is still on, you will find it lifts away effortlessly at this point.
  7. Put the salmon into a big bowl and mash it with a fork, or use a food processor.
  8. melt the butter in a saucepan and
  9. add to it all the other seasonings - the ground bayleaves, white pepper, cloves, mace or nutmeg and the salt.
  10. Stir thoroughly and pour it into the salmon.
  11. If you are using a food processor, give it another quick whizz, otherwise
  12. stir with a fork until it is thoroughly amalgamated.
  13. If you want to
  14. 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.
  15. Smooth the top and
  16. sprinkle with a little parsley or chives for a lovely contrasting colour, and chill in the fridge for at least four hours.
  17. Serve with lots of crusty french bread

Nutrition Facts

Servings 4

Amount Per Serving
Calories 771.2kcal
% Daily Value *
Total Fat 68.5g106%
Saturated Fat 34.3g172%
Cholesterol 216.1mg73%
Sodium 5341.3mg223%
Total Carbohydrate 1.6g1%
Dietary Fiber 0.6g3%
Sugars 0.1g
Protein 35.0g70%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: bay, blending, boiling, boned, butter, cloves, french, fresh, ground, leaves, mace, main, nutmeg, pate, pepper, salmon, salt, skinned, title, white
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