Yields8 Servings
 ½ onion
 Juice and rind of 1 lemon
 50 ml brandy
 8 black peppercorns
 500 ml salmon filet
 250 ml smoked salmon, shredded
 75 ml melted butter
 200 ml crème fraiche plus 3 tbsp
 30 g dill, fronds chopped

Put the onion, half the lemon juice, the brandy and peppercorns in a shallow pan with about 400ml of water – just enough to cover the salmon when you add it; bring to the boil and simmer for 10 minutes; add the salmon fillet and gently poach for 4-5 minutes; cool in the poaching liquid


Lift the salmon out of its poaching liquid, remove the skin and flake the flesh; mix with the smoked salmon, the remaining lemon juice, lemon rind, the melted butter, 3 tablespoons crème fraiche and 1 tablespoon dill fronds chopped; season to taste; divide between 8 x 150ml dishes or ramekins


Mix the 200ml crème fraiche with the rest of the dill fronds; top each salmon pate with the crème fraiche and garnish with some dill fronds; serve with some melba toast

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