My favorite scents and colors

My favorite scents and colors

Thursday, January 12, 2012

Salmon pate with chilli


400 grams salmon
100 grams smoked salmon
Dill, a bunch
Chives, a bunch
100 grams creme fraiche
10cl savory jelly powder
Juice of ½ lemon
50 grams of butter

Cut half of the smoked salom in lists. Chop the salmon and half of the smoked into small cubes , as well as, fine the chives. Saute chopped smoked salmon and butter until it is cooked well. Remove from pan and leave to cool. Heat the gelatin in  2.5dl of water until it's dissolved, then leave to cool. In a bowl, blend the ingredients with electric mixer: salmon, chives, lemon juice and creme fraiche until a homogeneous mixture is gained. Stir the gelatin in cold water and adjust the mixture with salt and pepper to taste Then put the mixture into a rectangular baking dish previously covered with plastic wrap and let's leave in refrigerator for 2 hours. At the end turn into a dish and decorate with the lists of raw smoked salmon and dill.

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