This is a beautiful recipe for a delicately flavoured pâté. It's a very light pâté and is therefore perfect to serve as a light summery starter with some sliced brown bread and a large green salad.
- 250g salmon fillet
- 200g smoked salmon slices
- 200g fromage frais
- 1 small onion
- 1 bay leaf
- 4 tbsp. chopped fresh watercress
- 3 tbsp. crème fraiche
- 1 tbsp. lemon juice
- Zest of half a lemon
- 1 tsp. creamed horseradish
Slice the onion. Place the salmon into a shallow pan with the onion slices and the bay leaf. Cover the salmon with cold water and bring to the boil. Once boiled, simmer for one minute and then remove from the heat. Leave to cool in the water for an hour.
Lightly grease four ramekins and line them with the smoked salmon slices. Let the excess salmon hang over the sides and set to one side.
Flake the salmon fillet, getting rid of any bones and the skin.
Put the fish into a food processor with the crème fraiche, fromage frais, lemon zest and juice, salt and pepper and horseradish cream.
Process the mixture until smooth. Once smooth, spoon half of the pâté into the ramekins. Stir the 4 tbsp. of watercress into the remaining pâté and then spoon it into the ramekins on top of the plain pâté.
Fold the overhanging pâté over the top of the pâté mixture and press down lightly.
Put into the fridge for two hours and turn out onto plates to serve.