Smoked Salmon Pate


125 Grams (4 oz) Smoked Salmon

30 Grams (1 oz) Butter

2 Tablespoons Vegetable Oil

1 Tablespoon Lemon Juice

1/4 Cup Cream

1 Teaspoon French Mustard

2 Spring Onions

Salt And Pepper


Melt the butter then roughly chop the smoked salmon ,place the salmon and the butter in a food processor or blender and blend till just combined,gradually add the lemon juice and oil and blend again till smooth,add the cream and the mustard,season with salt and pepper then fold in finely chopped spring onion,spoon the mixture into two individual ramekins ,smooth the tops with a spatula ,garnish with a little chopped parsley and refrigerate 2 hours before serving with toast triangles.


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