A very thin and delicate appetizer in the form of spinach and salmon pate, perfect for any slot or as a light breakfast.
It is necessary
- - 10 g of gelatin;
- - 500 ml of fat sour cream;
- - 250 g fresh spinach;
- - 250 g salmon;
- - 10 ml of olive oil;
- - 2 g of red ground pepper;
- - 2 g of salt.
Instructions
Step 1
Almost any fish can be used to prepare this delicate pâté, the main thing is to take boneless fillets. Of course, the best flavor of spinach is set off by salmon. Take a salmon fillet, rinse well under cold running water. Remove all bones and films if necessary. Cut into small pieces, rub each piece with a little salt and simmer for twenty minutes in a double boiler. If you don't have a steamer, you can just boil the fish fillets a little in salted water. Remove the finished fish and cool.
Step 2
Rinse fresh spinach well in cold water. Peel, remove the stems. Cut the leaves into small pieces. Heat the skillet well and add some olive oil. Extra virgin olive oil works best. When the oil has warmed up a little, toss the spinach into the skillet and simmer a little, stirring with a wooden spatula. Remove from heat and let cool completely.
Step 3
In a small blender bowl, stir in the stewed spinach leaves and fish fillets. Whip the sour cream in a separate cup. Divide in two. Mix one with fish fillets and spinach and season with a little salt and pepper. Add gelatin to the mixture and heat slightly. Pour into a mold and refrigerate for a couple of hours. Serve garnished with sour cream and fresh herbs. You can add sesame seeds.
