1 1/4 pounds tail piece of salmon
2/3 cup white wine
1 small onion, chopped
2 bay leaves
1 bunch parsley stems
I envelope unflavored gelatin
2 teaspoons lime juice
3 tablespoons chopped parsley
2 tablespoons each of sorrel and chervil
2 tablespoons snipped chives
salt and pepper

Sauce
2/3 cup mayonnaise
2/3 cup plain yogurt
grated zest of 1 lemon
1 teaspoon tomato paste
1 teaspoon capers, drained

Put the salmon into a pan with the wine, onion, bay leaves, parsley stems and enough water to just cover the fish. Bring to a boil, then simmer for 10 minutes. Remove the salmon from the pan, reheat the stock and boil fast until it has reduced to about 11/4 cups. Strain and leave to cool. Transfer 2 tablespoons stock to a small bowl. Sprinkle the gelatin over and melt it by placing the bowl over a pan of simmering water. Stir it into the stock, then add the lime juice and keep warm.

Skin and bone the salmon and divide it into flakes. Place in a bowl and stir in two-thirds of the stock and the herbs. Season to taste. Spoon into a greased terrine or bowl. Refrigerate until set, then spoon the remaining stock over and chill again until set.

To make the sauce, mix all the ingredients together. Serve the pate accompanied by a bowl of the sauce and whole-wheat toast.

SERVES 6