Entertaining made easy with the bright and fragrant salmon pate on melba toast.
- Place the salmon in a frying pan and cover with cold water. Add bay leaves and peppercorns. Bring to a simmer over medium heat. Reduce heat to low and cook for 3-4 minutes or until salmon is just cooked. Transfer salmon to a plate lined with paper towel. Set aside for 30 minutes to cool.
- Remove any skin or bones from salmon. Coarsely flake. Place in the bowl of a food processor. Add mayonnaise, lemon juice, chopped dill and mustard, and process until smooth. Taste and season with salt and pepper.
- Place the stock in a small saucepan and sprinkle with gelatine. Place over low heat and cook, stirring, for 1 minute or until gelatine dissolves. Add half the stock mixture to the salmon mixture and gently fold until just combined. Pour among two 250ml (1-cup) capacity ramekins. Top with dill sprigs. Gently pour over remaining stock. Loosely cover with plastic wrap and place in the fridge for 4 hours or until set.
- Preheat oven to 160°C. Cut each bread slice into 4 triangles. Use a small serrated knife to split each triangle in half through the middle. Place, in a single layer, on 2 baking trays. Bake in oven, turning occasionally, for 8-10 minutes or until light brown and crisp. Set aside to cool. Serve salmon pate with Melba toasts.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set