500g Norwegian Salmon portions
2 bay leaves
50g white onion
5g crushed garlic
150gm full salted butter
150ml white wine
Salt and pepper to season
Poach salmon portions in half water and half white wine with the bay leaves until just cooked, then drain. Sauté onion and garlic until soft.
Melt the butter and combine with the salmon.
Add the juice of half lemon
Blend until a nice smooth paste
Season with salt and pepper
Line takeaway container with cling film and spoon in paté to form a ‘brick’
Place in fridge for 2 to 3 hours to set
Recipe by Head Chef Paul Harding