Individual Fish Pates

These crisp, golden purses and their creamy sauce are ideal for a party since they can be prepared up to 24 hours ahead, kept .covered with a damp cloth in the refrigerator, and cooked at the last minute. For a different and delightful flavor, use scallops instead of shrimp.

• 1/2 lb (250 g) haddock fillets
• 2/3 cup (150ml) milk
• 4 tsp butter
• 3 tbsp all-purpose flour
• 1 {Sp gelatin
• 4 tbsp dry white wine
• 1/21b (250 g) smoked salmon pieces
• 2 tbsp mayonnaise
• 4 tbsp heavy cream
• dash of lemon juice
• black pepper
• oil for greasing
• smoked salmon petals, lemon slices, and dill
• sprigs to garnish

STEPS :

1. Put the haddock into a saucepan and add the milk. Bring almost to a boil, then simmer gently for 10 minutes or until the fish is opaque and flakes easily.
2. Lift the haddock out of the pan; remove the skin and bones and discard. Flake the fish and leave to cool. Reserve the cooking liquid.
3. Melt the butter in a small pan, add the flour, and cook, stirring, for 1 minute. Gradually blend in the reserved cooking liquid, and bring to a boil, stirring constantly, until the mixture thickens. Place a piece of damp waxed paper over the surface of the sauce to prevent a skin from forming and leave to stand until cold.
4. Sprinkle the gelatin evenly over the wine in a small bowl. Leave to stand for 3 minutes or until the gelatin is softened.
5. Put the bowl into a saucepan of gently simmering water for 3 minutes or until the gelatin has dissolved. Leave to cool slightly.
6. Puree the haddock, cold white sauce, smoked salmon pieces, and mayonnaise in a food processor or blender until almost smooth. Gradually add the gelatin mixture, processing between additions. Add the cream, lemon juice, and pepper to taste, then puree briefly.
7. Grease 8 small molds. Spoon the pate into the molds, cover, and chill for at least 2 hours.
8. To serve, unmold each pate and garnish with smoked salmon petals, lemon slices, and dill sprigs.

Making smoked salmon petals

Cut the salmon into strips 3j 4 in (2 cm) wide, using a chefs knife.

Cut diagonally across the strips to make diamond-shaped pieces to represent petals.