Recipe Salmon & dill pate with Melba toasts : Practical and Delicious

Recipe Salmon & dill pate with Melba toasts : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Salmon & dill pate with Melba toasts. You are currently reading Recipe Salmon & dill pate with Melba toasts : Practical and Delicious. This recipe is the creation of the chef Sarah Hobbs. Recipe Salmon & dill pate with Melba toasts requires 15m, cook 15m and serve 4. Caution: allergy Contains gluten, milk, fish, shellfish and soy.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

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

Ingredients:

12 Ingredients

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  2 (about 400g) salmon fillets
  
  
  


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  2 dried bay leaves
  
  
  


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  6 whole black peppercorns
  
  
  


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


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  1 tbsp fresh lemon juice
  
  
  


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  1 tbsp finely chopped fresh dill
  
  
  


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  2 tsp Dijon mustard
  
  
  


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  Salt & freshly ground black pepper
  
  
  


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  60ml (1/4 cup) fish stock
  
  
  


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  1 tsp powdered gelatine
  
  
  


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  2 small sprigs fresh dill, to decorate
  
  
  


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  8 slices day-old wholemeal bread, crusts removed
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  


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  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.
  
  
  

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