Smoked Salmon Paté

This paté is surprisingly simple to make and an excellent choice for a dinner party.

Ingredients (Serves 6-8):

200g smoked salmon
300g white fish fillets
lemon juice and olive oil
fresh parsley and chives or dill
125g soft cheese

Smoked Salmon Paté
Method:

Skin and bone the white fish and cut into tiny pieces. Sprinkle it with lemon juice and leave in cool place for 2-3 hours until the fish is ‘cooked’ and translucent. Lightly oil 6 cocotte dishes of 75ml capacity and lay sprigs of flatleafed parsley or dill on the base. Line the dishes with smoked salmon, letting the surplus hang over the rims. Drain the white fish well, reserving the marinating juices, and put it into a food-processor. Add a generous tbsp of olive oil and any leftover smoked salmon and process to a smooth purée. Add the soft cheese, 1 tbsp chopped parsley and chives and process again. Season the mixture to taste and sharpen it with a drop of the reserved marinating juices. Divide the fish purée between the dishes, press it down firmly with a teaspoon and fold the ends of the smoked salmon over to encase the filling completely. Cover and refrigerate for 4 hours or more to allow flavours to blend. Unmould the fishy parcels and invert on to a plate. Decorate each plate with a few salad leaves. Water biscuits go well with this paté.

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