Salmon & dill pate with Melba toasts

title="Salmon & dill pate with Melba toasts"
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(1) Rate it

• 0:15 Prep


• 0:15 Cook


• 
  4 Servings


• Capable cooks

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

Featured in
French recipes, Gourmet Recipes

Ingredients

• 2 (about 400g) salmon fillets


• 2 dried bay leaves


• 6 whole black peppercorns


• 190g (3/4 cup) good-quality whole-egg mayonnaise


• 1 tablespoon fresh lemon juice


• 1 tablespoon finely chopped fresh dill


• 2 teaspoons Dijon mustard


• Salt & freshly ground black pepper


• 60ml (1/4 cup) fish stock


• 1 teaspoon powdered gelatine


• 2 small sprigs fresh dill, to decorate


• 8 slices day-old wholemeal bread, crusts removed

Method

• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  


• 
  
  
  Step 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.
  
  
  

Nutrition

• 2121 kj

  Energy




• 28g

  Fat Total




• 5g

  Saturated Fat





• 32g

  Protein





• 717.85mg

  Sodium




• 10g

  Carbs (sugar)




• 31g

  Carbs (total)

All nutrition values are per serve

• Author: Sarah Hobbs


• Image credit: William Meppem


• Publication: Australian Good Taste

Source: taste.com.au