This is another Middle eastern treat. It’s a delicious salmon pate which I ate at the same dinner party as the Palestinian Chicken. It’s really great with pickles and bread. I’m a greedy pig and ate almost all of it while other guests chatted.
1 salmon fillet (about 300g) (diced)
1/2 cup fine bulgar wheat
1/2 medium onion (diced)
6 leaves fresh mint
6 leaves fresh basil
1 tablespoon red capsicum (diced)
1 teaspoon salt
1 lemon (juice of)
1 teaspoon kabseh spice mix*
*You can buy kabseh spice mix from most good middle easter deli’s but if you want to make your own, it’s easy. Just dry fry for 30-40 seconds:
1 teaspoon black peppercorns
1 teaspoon cardomom seeds
1 teaspoon cumin seeds
1 teaspoon cloves
then combine with:
1 teaspoon grated nutmeg
1 teaspoon ground cinnamon
Soak the bulghur wheat in warm water for 20 minutes. Drain and set aside.
In a food processor, or with a hand blender, blend until smooth the onion, capsicum, mint and basil. Add the bulghur, and blend until smooth. Add the salmon, salt, pepper, kabseh and 1/2 the lemon juice and blend until you have a smooth paste. Taste for seasoning and add more salt and lemon juice if neccessary.
Spread on a plate and drizzle over some olive oil. Serve with flat breads and pickled turnip, cucumber and chillies.