Smoked Salmon Pate

Ingredients

• 250 g smoked salmon
• 175 g salted butter, plus extra to seal
• lemon juice, to taste
• 1 tablespoon cognac or dry white vermouth
• 142 ml double cream, whipped lightly
• fresh ground black pepper
• 1 sprig fresh dill (optional) or a little dried dill (optional)

Directions

1. 1

   1. Cut the salmon into small pieces. Heat the butter gently and remove immediatelty from the heat once it has melted.

2. 2

   2. Pour it into a liquidiser or food processor, add the salmon and process until the mixture is very smooth.

3. 3

   3. Add a little lemon juice, white pepper and the cognac or dry white vermouth and mix through.

4. 4

   4. Scoop the mixture into a bowl and allow to cool to room temperature without beginning to set.

5. 5

   5. Fold in the cream evenly and lightly.

6. 6

   6. Scoop the pate into individual rame skins or one larger attractive container.

7. 7

   7. When the paté is set and thoroughly chilled, seal the top with a little melted butter, and decorate with a sprig of fresh dill or a sprinkle of dried dill.