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Salmon & dill pate with Melba toasts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Delight guests with vibrant salmon pate on crisp melba toast.
Ingredients:
  • 2 (about 400g) salmon fillets
  • 2 dried bay leaves
  • 6 whole black peppercorns
  • 190g (3/4 cup) good-quality whole-egg mayonnaise
  • 21.00 gm fresh lemon juice
  • 20.00 ml finely chopped fresh dill
  • 11.80 gm Dijon mustard
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) fish stock
  • 3.00 gm powdered gelatine
  • 2 small sprigs fresh dill, to decorate
  • 8 slices day-old wholemeal bread, crusts removed
Instructions:
  • Add salmon to a pan, cover with cold water, and toss in bay leaves and peppercorns. Gently simmer over medium heat, then reduce heat and cook for 3-4 minutes until salmon is just cooked. Place salmon on paper towel-lined plate and let cool for 30 minutes.
  • Prepare the salmon by removing the skin and bones, then coarsely flake it. Transfer the flaked salmon to a food processor and add mayonnaise, lemon juice, chopped dill, and mustard. Blend until smooth. Taste the mixture and season with salt and pepper as needed.
  • In a small saucepan, warm the stock and gently sprinkle gelatine over it. Cook over low heat, stirring constantly for 1 minute until the gelatine dissolves. Combine half of the stock mixture with the salmon mixture, folding gently until just mixed. Divide the mixture among two 250ml (1-cup) ramekins and garnish with dill sprigs. Pour the remaining stock over the top. Cover loosely with plastic wrap and refrigerate for 4 hours until set.
  • 1. Preheat your oven to 160°C. 2. Cut each bread slice into 4 triangles and split each triangle in half horizontally using a small serrated knife. 3. Arrange the triangles in a single layer on 2 baking trays. 4. Bake in the oven for 8-10 minutes, turning occasionally, until light brown and crisp. 5. Allow the toasts to cool before serving alongside the salmon pate.

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