MOTHER S DAY RECIPE: Smoked Salmon & Dill Pate
MOTHER'S DAY RECIPE: Smoked Salmon & Dill Pate

Most of the mums I asked didn't want anything too complicated on their special day (purely because they wanted the day off). This recipe is for dads and the kids to take it to the next level.

MOTHER'S DAY RECIPE: Smoked Salmon & Dill Pate
Serves 6

400g smoked salmon
10g butter, softened
1 1/2 gelatine sheets
100ml warm water
1/4 tsp Worcestershire sauce
dash of Tabasco sauce
150ml thickened cream
1/2 cup dill or soft herbs
2 tbsp olive oil
2 tsp lime juice
salt and pepper to season
Melba toast or pumpernickel bread to serve

Place half the salmon in a food processor with the butter and process until smooth. Soak the gelatine leaves in cold water for 5 minutes to soften them and then drain. Add the gelatine to the warm water and stir to dissolve. Add to the food processor with Worcestershire and Tabasco sauce and process until well combined. Add cream and process again.

Use the remaining salmon slices to line six small ramekins, leaving some salmon hanging over the edges. Fill each ramekin with mousse and fold the overlapping salmon over the top. Cover with plastic wrap and chill in the fridge for 2 hours or overnight.

Place herbs in a bowl with olive oil and lime juice. Season with salt and pepper and toss gently. To serve, gently un-mould each mousse onto a serving plate and top with a little salad. Drizzle with extra olive oil and serve with Melba toast or pumpernickel bread.

The West Australian

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