This fresh smoked salmon pâté is really easy to make, great for parties, or just to snack.
Ingredients
- 175g/6oz
smoked salmon, roughly chopped - 75ml/3floz
double cream - 50g/2oz crème fraiche
- salt and freshly ground black pepper
- 1
lemon, juice only - 1 bunch
radishes, trimmed - 6 small cooked
beetroot, cut into quarters - 1 bunch
watercress, leaves picked - 1 tsp
wholegrain mustard - 1 tbsp
red wine vinegar - 2 tbsp extra virgin
olive oil - salt and freshly ground black pepper
- 8 slices thin sliced
white bread
Preparation method
-
For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée.
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Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve.
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Place the radishes, beetroot and watercress into a bowl and mix together to combine.
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Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress.
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For the melba toast, preheat the grill to high.
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Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally.
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Remove any soft bread from the middle and discard.
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Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally.
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To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside.
James Martin recipes from Saturday Kitchen Best Bites
Less than 30 mins preparation time
Less than 10 mins cooking time
Serves 4
