Salmon Pate - cooking recipe

Ingredients

1 lb fresh salmon steak
1 bay leaf
1 cup fish stock (acquired by cooking the salmon)
2 tablespoons gelatin (env.)
1/4 cup finely minced chives
1 cup mayonnaise
1/2 lemon, juice of
2 tablespoons minced fresh dill
1 teaspoon Worcestershire sauce
salt
freshly cracked pepper

Preparation

Poach the salmon with the bay leaf in 1 1/2 cups water.
When firm, drain and keep the stock.
Discard the bay leaf and any skin and bones, and flake the salmon.
Soak the gelatine in 1/4 cup of the cooled salmon stock.
Heat the remaining stock and stir into the gelatine until dissolved.
Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and whizz well.
Pour into a lightly oiled 8\" x 4\" loaf pan.
Chill until set.
Unmold and garnish with a few fronds of dill.