Smoked salmon paté – a quick and easy starter

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).

Ingredients

(serves 4-6)

• 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

Method

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)