Name: Salmon Steak with Prickly Pear Pâté
Prep time: 50 min
Yield: 4
Cuisine: Mexicana
Ingredients: 1 salmon; 1 pinch black pepper; 1 leaf fresh rosemary; 1 sprig fresh thyme; 2 leaves bay; 2 prickly pears, green; 1 sprig fresh cilantro; unflavored gelatin powder, tasteless as needed; salt, as needed; 1 ounce dry white wine; 1 leaf hoja santa; garlic; 1 ounce extra virgin olive oil; butter, as needed; 200 grams goat cheese

Preparation

50 mins

Medium

The salmon is cleaned and cut into pieces of 4 to 5 cm. It is marinated with pepper, salt, wine, rosemary, bay leaves, thyme, and marjoram, and left to rest for 10 minutes. For the sauce. Blend the cilantro, onion, garlic, and a bit of hoja santa. Fry in a little butter and olive oil, season with a bit of salt, and set aside for the pâté. For the pâté. Peel the prickly pears and blend them; once strained, add the cheese, a little salt, and incorporate the melted gelatin. Place in small molds to taste and let cool for 10 to 15 minutes.