Salmon Paté

This really couldn’t be more simple to make. The salmon fillet should take 5 minutes to cook and the rest is just a quick stir in a bowl with a wooden spoon.

Ingredients

500g boned skinned salmon fillet
2 tbsp ricotta
2 slices of smoked salmon (not essential but it does improve the flavour)
salt and pepper
squeeze of lemon
a spot of harissa or chili
a couple of capers

Method

The fillet of salmon can either be steamed over boiling water for 10 minutes or placed into boiling salted water, turn off the heat and poach for 5 minutes then left to cool.
When cooled place in a mixing bowl and with a fork or your fingers gently break it up but not too much you’re not trying to make a purée.
Fold in the ricotta, chop the smoked salmon into small pieces and fold in too followed by a squeeze of lemon juice and the harissa or chili to give it a little kick.
Serve simply with some toast or on blinis with some capers.

Salmon Paté

Ingredients

Method

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