Pre heat oven to 170°C.
For the Almonds
Place the almonds on a baking sheet and toast in the middle of the oven for 5 minutes. Shake the tray and continue toasting for approximately 5 minutes until golden brown. Set aside to cool.
For the Pâté
Finely chop the pepper, onion and garlic and put into a saucepan with 1 teaspoon of vegetable oil. Cook on a low to medium heat until the pepper and onion are translucent – approximately 5 minutes. Stir occasionally.
Line a medium baking tray with foil. Oil and season the foil and place the salmon on top. Oil and season the top of the salmon. Wrap the foil loosely round the fish, sealing well. Place in the centre of the oven and bake for 15 minutes. Leave the salmon in its foil parcel to cool.
Meanwhile, add the almonds, capers and dill to the pepper mixture. Stir. Add the cream cheese, lemon juice, salt and pepper and stir until thoroughly mixed. Roughly flake the salmon into large pieces and add one half at a time to the pepper mix, gently folding into the mixture to prevent the fish from breaking.
Serve with warm bread and Rosebud Red Tomato Relish.
40g almonds - skinned and chopped
1 medium red pepper
3 button shallots
1 garlic clove
1 heaped tsp capers – drained
1 heaped tsp fresh dill - chopped
160g cream cheese
Juice of ½ lemon
Rosebud Red Tomato Relish