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Hot smoked salmon pate

MARIAN ARMITAGE, COOK, AWARD-WINNING AUTHOR AND CHAIR OF THE SHETLAND FOOD AND DRINK ASSOCIATION

“With seafood as fresh as Shetland’s, there’s no need for complexity, keep the preparation simple and let the natural flavours shine through.”

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When it comes to seafood, choose the best, choose Shetland.

SERVES 4
Salmon filled with leeks and prawns, wrapped in Parma ham and served with a lemon and dill sauce. The recipe serves 4, but can easily be increased for larger numbers.

 

INGREDIENTS
  • 4 Shetland salmon fillets
  • 8 large shelled prawns
  • 1 leek
  • 8 slices Parma ham
  • 1 bunch fresh dill
  • 1 lemon
  • 1 pint double cream
  • 1 tsp Dijon mustard
  • 2 dssp white wine
  • 2 tsp vegetable stock
  • 1 tsp fish stock
  • 1 tsp cornflour (if required)

 

METHOD
  1. Saute the leek and season well.
  2. Slit open the salmon fillets and fill with sauted leeks and prawns, then wrap in parma ham.
  3. Place the salmon in a foil parcel, season, add a splash of fish stock, some lemon slices and a sprig of dill.
  4. Close the parcel and bake in a moderate oven for 20 mins.
  5. Heat the double cream, add the juice from the lemon, vegetable and fish stock, wine, Dijon mustard and enough dill to taste.
  6. Simmer for 5 mins, season and add cornflour to thicken (if necessary).
  7. Plate up the salmon and drizzle with some of the sauce, decorate with a slice of fresh lemon and a sprig of dill.

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