Salmon Pâté on a Cheese Board
- Step 1
To confit the salmon, heat the oil over a low heat in a heavy bottomed pan. Ensure the pot is not much bigger than the salmon itself.
- Step 2
Season the salmon with salt and pepper and submerge into the oil and cook at the lowest setting for 15 minutes. Let the salmon cool slightly in the oil.
- Step 3
Gently break up the salmon into small pieces and season. Add the herbs, lemon, capers, horseradish and crème fraiche and mix to combine.
- Step 4
Place the pate in a serving dish, topped with extra capers and refrigerate. If you are making the pate in advance it will stay fresh for longer if topped with clarified butter.
- Step 5
Serve on a platter with camembert cheese, strawberries, pistachios and crackers as the perfect way to finish a meal. *Recipe developed by Bianca Johnston and Thalia Papadakis.
- 2 cups olive oil
- 500g of salmon fillets, pin boned, skinned
- 1/2 bunch chives, finely chopped
- 1/2 bunch dill, finely chopped
- 1 lemon, zested
- 2 Tbsp lemon juice (1/2 a lemon)
- 50g crème fraiche
- 1 Tbsp capers
- 20g horseradish cream
- sea salt and black pepper