1 1/2 lb (700 g) salmon, boned and skinned
1 cup (225 g) butter
1 teaspoon each of Salt and ground white pepper
1/2 teaspoon each of ground cloves, ground mace or nutmeg, and ground bay leaves
a little fresh lemon juice
Chopped parsley or chives for decoration
1 cup (225 g) butter
1 teaspoon each of Salt and ground white pepper
1/2 teaspoon each of ground cloves, ground mace or nutmeg, and ground bay leaves
a little fresh lemon juice
Chopped parsley or chives for decoration
method
1. Check that as many bones as possible really have been removed, then put the salmon into a large saucepan of cold water with a pinch of salt and a squeeze of lemon juice.
2. Bring to the boil and poach for approximately 10-15 minutes - one large piece of salmon will take longer than a couple of smaller pieces.
3. Turn off the heat and allow the salmon to cool in the water for a further 10 minutes.
4. If the skin is still on, you will find it lifts away effortlessly at this point.
5. Put the salmon in a big bowl, and mash with a fork, or use a food processor.
6. Gently melt the butter in a saucepan and add to it all the other seasonings - the ground bay leaves, white pepper, cloves, mace or nutmeg, and the salt.
7. Stir and pour it into the salmon. If you are using a food processor, give it a quick whizz, otherwise stir with a fork until it is thoroughly amalgamated.
8. If you want to slice the salmon, spoon it into a loaf-shaped container lined with cling film.
9. If you want to serve it as a pate, put it into a round souffle dish. Sprinkle with a little parsley or chives for a lovely contrasting colour, and chill for at least 4 hours.
2. Bring to the boil and poach for approximately 10-15 minutes - one large piece of salmon will take longer than a couple of smaller pieces.
3. Turn off the heat and allow the salmon to cool in the water for a further 10 minutes.
4. If the skin is still on, you will find it lifts away effortlessly at this point.
5. Put the salmon in a big bowl, and mash with a fork, or use a food processor.
6. Gently melt the butter in a saucepan and add to it all the other seasonings - the ground bay leaves, white pepper, cloves, mace or nutmeg, and the salt.
7. Stir and pour it into the salmon. If you are using a food processor, give it a quick whizz, otherwise stir with a fork until it is thoroughly amalgamated.
8. If you want to slice the salmon, spoon it into a loaf-shaped container lined with cling film.
9. If you want to serve it as a pate, put it into a round souffle dish. Sprinkle with a little parsley or chives for a lovely contrasting colour, and chill for at least 4 hours.
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