Smoked Salmon Pate

Ingredients

• 3 ounces butter
• 8 ounces smoked salmon (I use trimmings)
• 1/2 cup lightly whipped double cream
• 1 tablespoon lemon juice
• salt and pepper
• cucumber, slices (optional)

Directions

1. 1

   Melt the butter in a small saucepan, let it cool slightly.

2. 2

   Place the salmon in your food processor.

3. 3

   With the machine running add the butter until you have a smooth pate.

4. 4

   Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.

5. 5

   Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.

6. 6

   Remove from the fridge 30 minutes before serving.

7. 7

   Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.

8. 8

   Serve with homemade Melba Toast#24802 or#40247.