Smoked Salmon Pate

Serves 4 (75g each)

In my student days I worked for a catering firm and this was a staple canape for any occasion. I tend to have a bowl of it and serve it with baby gems to dip in, but it goes well with crostini, blinis and as you might have seen on my Instagram, spelt bread. I have even a fancy to make melba toast! If it does not get used up, it will be a great sandwich filling for all the walks we will be on over the festive season.

I used a food processor, it is not really needed, you can actually buy pieces of smoked salmon in small packets, which for this recipe is all you need. Prawns are very easy to chop up and hot smoked salmon just flakes off- but since I am lazy I like to use it!. (If you want texture, just a couple of pulses). I am vague with the dill – I love it, but it is not to everyone’s taste. I have never added capers, but I recently read an article by Felicity Cloake from The Guardian who suggested using them and I thought…..hmmm nice idea!  She also suggests jazzing the dish up by using clarified butter with some mixed peppercorns – again, that would be lovely.

50g smoked salmon

50g ready cooked prawns, maybe keep a few back for decoration.

A good handful of dill –lightly chopped,  to taste

35g cream cheese, drained of any liquid

35g creme fraiche

1 tbs horseradish

2 tbs Lemon Juice

Black pepper-to your taste

Method

Add smoked salmon, prawns and dill to food processor, pulse, a couple of times.

Flake in hot smoked salmon crème fraiche, cream cheese, horseradish, lemon juice and black pepper –lightly combine. Season accordingly.

Either divide between 4 ramekins or serve