By chef Louise Hutton
Place the poaching water in a large shallow pan together with the bouquet garni, peppercorns, and lemon juice. Place over the heat and bring to a simmer. Reduce the heat slightly and add the fresh salmon then poach until tender, approximately 10 minutes. Remove the salmon from the liquid and drain on kitchen paper. Allow to cool and remove the skin and grey flesh.
Next, place the cream cheese and yoghurt in a large mixing bowl and whisk together.
Add the smoked salmon strips to the cheese mixture. Break the fresh salmon into large flakes and then gently fold into the smoked salmon and cheese mixture, season to taste and chill.
To serve, place a 5cm mould on the plate and fill with the salmon mixture. Remove the ring and arrange the watercress and olives on the plate with a little of the oil from the olives. Garnish the salmon paté with dill and serve with freshly made Melba toast.
Note the paté can be made up to 24 hours in advance. Line a tray with cling film, make the salmon moulds, cover and refrigerate.
Ingredients for ten servings:
- 700G Fresh Salmon, Cut Into Three
- 175G Smoked Salmon, Cut Into Strips
- 225G Creamed Cheese
- 75G Natural Yoghurt
- Salt And Pepper
- Poaching Liquid
- 725Ml Water
- 7 Peppercorns
- Juice Of 1 Lemon
- Bunch Of Watercress
- 120G Marinated Green And Black Olives
- Melba Toast
- Sprigs Of Dill