Salmon Pate with glue dressing

Ingredients for Salmon Pate with glue dressing

Instructions for Salmon Pate with glue dressing

To prepare the Salmon Pate with glue dressing recipe, please follow these instructions:

Spinach: Cut the roughest ribs of spinach leaves and blame them thoroughly. Sprinkle the spinach leaves in plenty of boiling lettuce water for about 1 min. Pour them into a sieve and press them free of water.

Salmon:
Remove any bones from the salmon fillet. Cut a piece of the thickest part of the fillet (about 24 cm) to fit a sandcake shape (about 1.5 l).

Cut the rest of the fillet into the tern. Bring whipped cream, egg, salmon, salt and cayenne pepper into a food processor / snack maker and chop it at fast speed for about 30 seconds. The father must be coherent.

Lubricate the mold.
Put in layers - and in that order - Laksefars, Spinach leaves, Salmon, Spinach leaves and Salmonfoot, Bank the shape lightly against the table top, cover the shape with a lid or aluminum foil.

Pour the paté in the middle of the oven for about 2 hours at 150 degrees Celsius. oven. The pate is then covered in the fridge for 12-24 hours.

Glue dressing: Taste the creme fraiche with lime juice, salt and pepper. Put the dressing covered in the fridge for at least ½ hour. Stir it up before serving.

Embellish with limes & amp; lemon balm. Served with flutes