Salmon Pate

I have made this a couple of times now and it is good. The balance between poached and processed is your choice as some find too much smoked is too strong, as I say your choice. Serves 6-8

Ingredients:
2 uncooked fillets of salmon around 400-500g.
1 pack processed smoked salmon, plenty of flavour options, around 300g.
3 bay leaves.
4 spring onions.
2 gherkins.
6-8 berry capers if you can get them still on the stalk, if not double the quantity ordinary capers.
200g cream cheese.
Juice & rind of one lime.
Salt & pepper to taste.

• Poach the salmon fillets gently in water with the 3 bay leaves, can omit the bay. Gentle simmer for 5 minutes basting the fillets from time to time. Place on plate to cool.
• Rinse the capers/gherkins in fresh water & chop spring onions.
• In food processor blitz the gherkins, capers & onions.
• When cool add the poached salmon, half the smoked & half zest & lime juice. Pulse to your consistency, I like it coarser but if you want fine keep pulsing.
• Taste and add more smoked salmon & lime juice and zest as you like. Pulse again.
• Salt & pepper, final pulse.

Eat & enjoy.