You are here:

Salmon paté with Melba toast

From Market Kitchen
Tana Ramsay prepares a simple dish of salmon paté with toast, perfect as a starter or luxurious snack

Salmon paté with Melba toast

Method

1. In a frying pan, heat the two oils until hot but not boiling. Add the salmon and garlic slices and cook gently for a few minutes. Remove the salmon and blot with kitchen roll, then flake.

2. In a mixing bowl, whisk the whipping cream and crème fraîche together until it's almost the consistency of whipped cream. Fold in the salmon and tarragon, a squeeze of lemon and season.

3. Place in a bowl to set in the fridge for at least an hour.

4. For the melba toast: toast the white bread then cut off the crusts. Run a knife through the toast horizontally to create 4 slices of half the thickness. Rub the crumb off the slices Serve with the salmon pate as an appetizer or a snack.

Comments add a comment

martini3 | Posted 22-Jul-08

u think it will be ok if i add wasabi to the recipe?

martini3 | Posted 22-Jul-08

u think it will be ok if i add wasabi to the recipe?

Serves: 4

Prep: 10 min
Cook: 10 min

Ingredients
100ml Olive oil
100ml groundnut oil
400g fresh Salmon, tail ends or steaks
1 garlic clove, sliced
200ml whipping cream
1 tbsp crème fraîche
chopped tarragon, to taste
lemon juice, to taste
salt and pepper, to taste