Mike van de Elzen: Cured and roasted salmon pate - The Sunday Session with Francesca Rudkin

Cured and roasted salmon pate 

Cook time: 10 minutes 

Prep time: 20 minutes 

Serves: 6-8

1/4 side of salmon; de-boned with the skin on  

Salmon salt  

100gm flaky seasalt  

2 tbsp brown sugar  

Pate  

200gm cream cheese  

1/2 tbsp Dijon mustard  

1 lemon  

1 tbsp chopped fennel or dill  

1 small red chili  

3 tbsp sunflower oil  

Salt  

Serve with Lebanese flat breads  

Pickled cucumbers

Start the night before by curing the side of salmon.  

Lay the salmon skin side down onto a rack and then place the rack into a tray to catch all the juices. Combine the salt and brown sugar and spread over the top of the salmon. It should be a nice thick layer. Cover with cling film and refrigerate overnight. Next morning, wash off any salt and pat dry.  

If you have a cold smoker, smoked for 4 hours at this point.  

Preheat your oven to 220*c. Lay the salmon skin side down onto a roasting tray and brush the top of the salmon with oil.  

Cook for 10 minutes, before checking. The salmon should be cooked just under. Remove from the grill and leave to rest.  

For the salmon pate Take the cooked salmon and put into a food processor with the cream cheese, Dijon mustard, lemon juice, chili, fennel and remaining oil. Blitz until smooth. Check seasoning.  

Serve with the flatbreads and pickled cucumbers.

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