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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.

Individual Fish Pates
Serves 8
  • 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


  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.
Individual Fish Pates

Making smoked salmon petals

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

Individual Fish Pates

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