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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
    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
    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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