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Smoked Salmon Paté

Serves 2

  • 120 g smoked salmon trimmings
  • 50 butter unsalted
  • ½ teaspoon pepper
  • 3 teaspoon lemon juice
  • 1 zest of a lemon
  • 40 ml cream or Creme Fraiche
  • 2 tablespoon chives fresh
  1. Roughly chop the salmon and place in a small food processor bowl.
  2. Melt the butter in a saucepan or place in a microwaveable bowl and heat for 1 minute on full power.
  3. Mix the cream with the lemon juice and zest and add to the bowl with the pepper.
  4. Blend until quite smooth.
  5. Finely chop the chives and stir into the mixture. Reserve 2 teaspoons for a garnish.
  6. Check the seasoning and then use a spatula to scrape into individual bowls.
  7. Refrigerate to for 10 minutes to set.
  8. Bring the pate to room temperature for 15 minutes before serving.