Serves 6 1 x 213g can red or pink wild Alaska salmon 50g light cream cheese 1 ½ tsp horseradish sauce zest and juice of 1 lemon salt and black pepper 2 tbsp Olive oil squeeze of lemon juice 3-4 bulbs fresh beetroot 3 tbsp chopped pine nuts, to serve Watercress puree: 2 handfuls watercress 1 tbsp olive oil juice and zest of ½ lemon 50ml water
• Drain the canned salmon and discard the liquid. Remove any skin and bones, if wished, then gently mash the salmon with a fork • Mix in the cream cheese, horseradish, lemon zest and juice, a little salt and plenty of black pepper. Cover and leave in the fridge for at least 1 hour before serving • To make the watercress puree, simply blend the watercress with the olive oil, lemon juice and zest and water in a food processor until smooth and season to taste • Mix together 2 tbsp olive oil, with a good squeeze of lemon juice in a large bowl • Peel and thinly slice the beetroot, with a mandolin if you have one, trim each slice into squares and place in the olive oil and lemon juice • Take squares of beetroot and spoon 1 tsp of salmon paté in the centre, top with another square of beetroot. Repeat until you have used all of the salmon pate • To serve, carefully place the salmon and beetroot ravioli onto serving plates, top each with a few chopped pine nuts, drizzle over some watercress purée and season with black pepper. Serve immediately Cook’s tip: This dish is perfect for dinner parties as the pate can be made well in advance. Just take time over the seasoning of the pate, and remember that you can always add a little more lemon or horseradish if necessary. Recipe from the Alaska Seafood Marketing Institute.