Salmon Paté

Pate di Salmone

(Salmon Paté)

This is for 4 people

Ingredient:

7.054 oz (200g) fresh salmon

3.527 oz (100g) smoked salmon

12.345 oz (350g) water

0.705 oz (20g) onion

½ clove of garlic

1 bay leaf

1 sprig of rosemary

4 juniper berries

residues of salmon

0.705 oz (20g) carrots

  salt to taste

0.705 oz (20g) potatoes

1.763 oz (50g) butter

2 tablespoons of Marsala wine

3 grated of nutmeg

0.070 oz (2g) isinglass

  Procedure

Take a slice of 7.054 oz (200g) of fresh salmon. Cut the skin, any fish bones and dark parts. Heat 0.352 oz (10g) of butter in a pan and cook the salmon fresh and clean 2 minutes on one side and 2 minutes on the other.

Cut the fresh salmon into pieces and put it in a mixer and add 3.527 oz (100g) of smoked salmon cut into pieces.

In the same pan used to cook fresh salmon, pour 2 tablespoons of Marsala wine and cook 1 minute. Pour the Marsala wine so reduced in the mixer.

In a pan put 12.345 oz (350g) of water, 0.705 oz (20g) of onion 1/2 clove garlic, 1 bay leaf, 1 sprig of rosemary, 4 juniper berries, the residues of fresh salmon, 0.705 oz (20g) carrot, 0.705 oz (20g) of potato and salt to taste. Bring it to a boil and cook 15 minutes.

Filter 1.410 oz (90g) of fish broth and let it dissolve 0.070 oz (2g) of isinglass. Once the isinglass has dissolved pour all it into the mixer and add 3 grated nutmeg and black pepper to taste.

Mix for about 5 minutes until the get a homogeneous mixture.

N.B.:Our advice is to mix only for a few seconds at a time so that the salmon does not overheat !

Melt 1.410 oz (40g) butter in a pan and pour it into the mixer. Mixing for 10 seconds the butter with the rest of the ingredients.

Put the contents of the mixer in a glass jar tightly closing. Place the jars on a pot of water (water should exceed the cap of the jar) over medium heat and cook for 5 minutes. Once cooled water the jar can be stored on the refrigerator. Let stand the jar in the refrigerator one day.