Salmon & dill pate with Melba toasts

Entertaining made easy with the bright and fragrant salmon pate on melba toast.

Recipe «Salmon & dill pate with Melba toasts» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 2 salmon fillets, 2 dried bay leaves, 6 whole black peppercorns, 190g good-quality whole-egg mayonnaise, 1 tbsp fresh lemon juice , 1 tbsp finely chopped fresh dill, 2 tsp Dijon mustard, Salt & freshly ground black pepper , 60ml fish stock, 1 tsp powdered gelatine, 2 small sprigs fresh dill, to decorate, 8 slices day-old wholemeal bread, crusts removed.

Ingredients:

• 2 salmon fillets 
• 2 dried bay leaves 
• 6 whole black peppercorns 
• 190g good-quality whole-egg mayonnaise 
• 1 tbsp fresh lemon juice 
• 1 tbsp finely chopped fresh dill 
• 2 tsp Dijon mustard 
• Salt & freshly ground black pepper 
• 60ml fish stock 
• 1 tsp powdered gelatine 
• 2 small sprigs fresh dill, to decorate 
• 8 slices day-old wholemeal bread, crusts removed 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.