SMOKED SALMON PATE BRUSEHETTA

Preparation Method :

• Put the scallion, lemon slices, bay leaf, peppercorns and white wine in a large skillet, add water to half fill the skillet and bring to a boil.
• Boil for 2 minutes and then reduce the heat to its lowest setting.
• Add the salmon pieces, cover the skillet and leave to simmer for about 6 - 8 minutes. Remove the skillet from the heat, keep covered and allow the salmon to cool.
• Melt the butter in a large skillet over medium heat. Add the smoked salmon, scallions and nutmeg and stir until the salmon looses its shiny and becomes opaque.
• Remove from the heat and set aside until cool. Drain and flake the poached salmon and put into a wide, shallow bowl.
• Add the smoked salmon mixture and cooking juices and the remaining butter and mix all together until the salmon is very finely mixed. Stir in the parsley.
• Adjust the seasoning with salt and pepper. Spoon into a bowl, cover and chill for about 20 - 30 minutes before serve.
• Preheat the broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the salmon pate on the hot toast.