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Fresh Salmon Pate

 

151

Yield

6

servings

Prep

25

min

Cook

15

min

Ready

4

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

1 ½ pounds salmon
boned and skinned
1 teaspoon salt
1 teaspoon white pepper
ground
½ teaspoon cloves
ground
½ teaspoon mace
ground
*
½ teaspoon bay leaves
ground
*
½ pound butter
1 x lemon juice
fresh
*
1 x parsley leaves
chopped, for decoration
*

Directions

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 65179% of calories from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 31g 154%
Trans Fat 0g
Cholesterol 216mg 72%
Sodium 992mg 41%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 69g
Vitamin A 30% Vitamin C 1%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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