- Mash the salmon and place it in the large bowl with the shallot, lemon juice and chilli flakes and mix it until a relatively coarse puree has been achieved. Add in the crème fraîche until a much smoother consistency has been achieved. Taste the pate and correct the seasoning if required.
Poached Side of Salmon
Ingredients:
• 6 x 7oz/200g portions salmon
• 1 glass of white wine
• 1 glass of water
• Lemon wedges
• Fresh parsley
• 1 onion-sliced
• 1 bay leaf
• Salt& Cracked black pepper.
Method:
- Line baking tray with parchment.
- Put the salmon standing on the tray leaving the skin on the salmon.
- Season the fish with a little salt and cracked black pepper.
- Pour the wine and water over the fish
- Scatter the remaining herbs, onions and lemon wedges around the tray for additional flavour.
- Loosely cover the fish with a piece of parchment or tin foil and put into a preheated oven (180°C).
- Bake in the oven for 20 minutes, checking in on it occasionally.
Allow to cool, completely, on the tray.
Pickled cucumber
Ingredients:
• 4 tablespoons white wine vinegar
• 1 teaspoon sugar
• 1 cucumber, very coarsely chopped or sliced (do not use the seeds)
• ½ red onion chopped
• ½ red chilli.
Method:
- Mix the vinegar and sugar together and bring to the boil
- Prepare all the vegetables and set aside.
Combine the ingredients, and leave to stand overnight.
Assembly:
Serve the salmon pate on slices of brown bread with the pickled cucumber.
