This is one of the quickest and easiest starters you could ever make. Better still, you can make it a couple of days ahead – just keep it covered in the fridge. (Don’t freeze it.) It’s delicious, looks good too, and it takes less than ten minutes to make (plus chilling time).
- 300 g smoked salmon
- 125 g butter (preferably unsalted, but it doesn’t really matter)
- 2 tsp lemon juice
- 1 tsp French mustard
- 2 tbsp cream
- ¼ tsp Tabasco
- 1 tsp drained capers
Bung it all in to the food processor and blitz until it’s smooth. Spoon into a serving dish or dishes. Refrigerate until firm.
Serve with Melba toast or brown bread – or oatcakes, as I’ve done here.
You can also spread the paté on top of Ritz biscuits or similar to hand round as a party snack.
If you’re looking for my other paté recipes then please see:
- Paté de foie gras
- Pork or chicken liver paté
- Mushroom paté (vegetarian)
- Mushroom and hazelnut paté (vegetarian)