Poached Salmon Pâté with Pickled Cucumber

Ingredients

Poached side of Salmon

6 x 7oz/200g portions salmon

1 glass of white wine

1 glass of water

Lemon wedges

Fresh parsley

1 onion-sliced

1 bay leaf

Salt & Cracked black pepper

Poaches Salmon Pâté

4 fillets poached salmon (See above)

1 small shallot-finely diced

2 tbsp of Irish Yogurts Clonakilty Half Fat Crème Fraîche

Pinch Chilli Flakes

Juice of 1 lemon

Cracked Black pepper

Pickled Cucumber

4 tablespoons white wine vinegar

1 teaspoon sugar

1 cucumber, very coarsely chopped or sliced (do not use the seeds)

½ red onion chopped

½ red chilli

Method

For the Poached Salmon

Line baking tray with parchment
Put the salmon standing on the tray leaving the skin on the salmon, season the fish with a little salt and cracked black pepper
Pour the wine and water over the fish
Scatter the remaining herbs, onions and lemon wedges around the tray for additional flavour
Loosely cover the fish with a piece of parchment or tin foil and put into a preheated oven (180°C).Bake in the oven for 20 minutes, checking in on it occasionally
Allow to cool, completely, on the tray

For the Poached Salmon Pâté

Mash the salmon and place it in the large bowl with the shallot, lemon juice and chilli flakes and mix it until a relatively coarse puree has been achieved
Add in the crème fraîche until a much smoother consistency has been achieved. Taste the pâté and correct the seasoning if required

For the Pickled Cucumber

Mix the vinegar and sugar together and bring to the boil
Prepare all the vegetables and set aside
Combine the ingredients, and leave to stand overnight
Assembly
Serve the salmon pate on slices of brown bread or toasted sourdough and top with the pickled cucumber