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From the Australian Fish & Seafood Cookbook

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<i>Australian Fish & Seafood Cookbook</i> by Susman, Huckstep, Hodges & Swan

Australian Fish & Seafood Cookbook by Susman, Huckstep, Hodges & Swan [©Murdoch Books]

Atlantic Salmon Pâté from the Australian Fish and Seafood Cookbook

 

 Fish and seafood are without doubt the most distinctive,  appetising and special of all produce. Years in the making,  The Australian Fish & Seafood Cookbook has been written by some of the most respected authorities on seafood in Australia and New Zealand.

The book contains more than 130 of the best seafood recipes and is brimming with information and step-by-step instructions that will inspire you to try new and different species of fish and seafood and the different ways of cooking them.

Try this recipe to get you started on summer entertaining ideas! 
 

Atlantic Salmon Pâté – serves 4 as an entree

Ingredients

  • 125 ml (4 floz/½ cup) melted duck fat, or extra virgin olive oil
  • 400 g (14 oz) salmon scraps (belly, tails, etc.), skin removed, pin-boned (see note)
  • 2 thyme sprigs
  • 1 garlic clove, peeled and finely chopped
  • pinch each of sea salt and freshly ground black pepper
  • ½ lemon
  • sliced baguette, to serve
  • cornichons, to serve
  • capers, to serve 
     

Method

Heat the duck fat in a small, deep frying pan over medium heat to 69°C (156°F), measuring the temperature using a thermometer.

Add the salmon scraps, thyme sprigs and garlic to the warm fat. Remove the pan from the heat, cover tightly with foil and leave to cool to room temperature.

Once cooled completely, remove the salmon from the fat and transfer to a bowl. Using two forks, break the salmon apart, adding a little of the duck fat, as necessary, to keep the fish moist. Add the salt and pepper and a squeeze of lemon juice to taste.

Serve the pâté with plain or toasted sliced baguette, cornichons and capers.
 

Notes:

Salmon pâté also makes a delicious canapé for a dinner party or cocktail soirée.

This dish is a clever way to use left-over scraps of salmon. It can also be made with salmon fillet, cut into thin strips, or a mixture of fillet and other pieces.
 

This image and recipe is from the Australian Fish & Seafood Cookbook by Susman, Huckstep, Hodges and Swan with photography by Ben Dearnley. It is published by Murdoch Books (Sydney NSW, Oct 2016; HB, 480pp) and retails in Australia for RRP A$79.99.

It is available direct from Murdoch Books here »

Read the media release here »

Try another recipe from Australian Fish & Seafood Cookbook, this one for Leatherjacket, Potato, Fennel, Olives and Pancetta »

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October 13th, 2016
 
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