When salmon is cheap and plentiful (which is not that often), I use fresh, otherwise and for the most part, canned Wild Alaskan to make pate. The entry-level stuff that I make uses, salmon, mayo, coarse ground black pepper and white wine in appropriate amounts. It doesn't tastes too bad, really, but I should like a proper and improved recipe for making Paté. Any offers? Thanks,
YT in UK
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