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  /  Food   /  Poached Salmon Pâté with Pickled Cucumber

Poached Salmon Pâté with Pickled Cucumber

By Irish Yogurts Clonakilty

Poached Salmon Pâté with Pickled Cucumber By Irish Yogurts Clonakilty
Method
    For the Poached Salmon
  • Line baking tray with parchment
  • Put the salmon standing on the tray leaving the skin on the salmon, season the fish with a little salt and cracked black pepper
  • Pour the wine and water over the fish
  • Scatter the remaining herbs, onions and lemon wedges around the tray for additional flavour
  • Loosely cover the fish with a piece of parchment or tin foil and put into a preheated oven (180°C).Bake in the oven for 20 minutes, checking in on it occasionally
  • Allow to cool, completely, on the tray
  • For the Poached Salmon Pâté
  • Mash the salmon and place it in the large bowl with the shallot, lemon juice and chilli flakes and mix it until a relatively coarse puree has been achieved
  • Add in the crème fraîche until a much smoother consistency has been achieved. Taste the pâté and correct the seasoning if required
  • For the Pickled Cucumber
  • Mix the vinegar and sugar together and bring to the boil
  • Prepare all the vegetables and set aside
  • Combine the ingredients, and leave to stand overnight
  • Assembly
  • Serve the salmon pate on slices of brown bread or toasted sourdough and top with the pickled cucumber
Ingredients
    Poached side of Salmon
  • 6 x 7oz/200g portions salmon
  • 1 glass of white wine
  • 1 glass of water
  • Lemon wedges
  • Fresh parsley
  • 1 onion-sliced
  • 1 bay leaf
  • Salt & Cracked black pepper
  • Poaches Salmon Pâté
  • 4 fillets poached salmon (See above)
  • 1 small shallot-finely diced
  • 2 tbsp of Irish Yogurts Clonakilty Half Fat Crème Fraîche
  • Pinch Chilli Flakes
  • Juice of 1 lemon
  • Cracked Black pepper
  • Pickled Cucumber
  • 4 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 1 cucumber, very coarsely chopped or sliced (do not use the seeds)
  • ½ red onion chopped
  • ½ red chilli
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