Paté salmon

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  • Béchamel sauce: 3 dl
  • Boiling water: 2 dl
  • Gelatin in powder form: 2 tablespoons
  • Fresh salmon baked: 200 g
  • Wine of the dry Port: 2 tablespoons
  • Grated rind and juice of 1 lemon: taste.
  • Salt: 0,5 teaspoon
  • White pepper: 0,5 teaspoon
  • Cream: 1,5 dl


After you prepare the sauce “béchamel”, tape-to avoid create skin and leave it to cool. Pour the boiling water in a glass jar meter, join the powdered gelatin and stir until dissolved. Stir in the cold water to make up 3 dl and let cool until gelatin begin to arrest. However, drain salmon. Crush it with Port wine and add the remaining ingredients, except the cream. Anoint with oil one way. Whip cream until stiff. When the gelatin sticks, add the prepared salmon and cream and stir. Throw in the form and take it to the refrigerator for 5-6 hours.

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