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Categories:Viewed: 70 - Published at: 8 years ago
Ingredients
- 300 g (10.6oz) Skinless salmon fillets
- 1 Small unwaxed lemon
- 1 Bay leaf
- 50 g (1.8oz) Butter
- 100 g (3.5oz) Smoked salmon slices
- 100 g (3.5oz) Full-fat soft cheese
- 1 handful Fresh dill, feathery leaves stripped from the stalks
- 2 pinches Freshly ground black pepper
- 1 pinch Tiny bay leaves, snipped chives or dill sprigs, to garnish
Method
- Put one of the salmon fillets in a small saucepan and pour over enough water to cover.
- Peel a wide strip of lemon zest using a vegetable peeler and add it to the pan.
- Drop the bay leaf into the pan and bring the water to a gentle simmer.
- Cover with a lid and cook for 6 minutes.
- Drain the salmon, transfer it to a plate and leave to cool.
- Cut the second salmon fillet into small cubes, each roughly 1.5cm square - about the size of a dice.
- Put the cubes in a clean pan with the butter and set over a low heat.
- When the butter has melted, cook the salmon cubes for 2-3 minutes or until just cooked through, turning once.
- Remove from the heat and set aside.
- Flake the poached salmon into chunky pieces and put in a food processor with the smoked salmon, soft cheese and dill sprigs.
- Finely grate the zest of half the lemon onto a board and scrape it into the food processor.
- Add plenty of black pepper.
- Blend the fish mixture until almost smooth, removing the lid and pushing down once or twice with a rubber spatula.
- Transfer the mixture to a bowl.
- Using a slotted spoon, add the cooked salmon cubes, reserving the melted butter, and fold them in very gently.
- Spoon the salmon mixture into a preserving jar or small ceramic dish.
- Pour over the melted butter (used to cook the salmon cubes), leaving any sediment at the bottom of the pan.
- Garnish with tiny bay leaves, snipped chives or sprigs of dill, cover and leave to set in the fridge.
- Eat within 2 days.
