Courtesy of PureZing

INGREDIENTS:

10-ounces fresh salmon
5-ounces white wine
5-ounces water
2 oranges, zest of 2, and juice of 1
1 clove garlic
1 Tablespoon chopped onion
4-ounces butter
4-ounces walnuts, coarsely chopped (1-5 walnut halves for garnish)
Sea salt and freshly ground black pepper

DIRECTIONS:

Poach the fish in the wine and water for about 10 minutes. Remove skin and bone. Cool.

Place all the ingredients (except the walnuts) in a blender and purée. Turn the pate into a bowl and add the coarsely chopped walnuts.

Check the seasoning for salt and pepper and put into a shallow serving bowl. Smooth the top and cover with plastic wrap. Chill thoroughly. Garnish with walnut halves and parsley is desired.

Serve with crackers or thinly sliced, toasted French bread