Smoked Salmon Pate

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   Cut the salmon into small pieces.

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   Heat the butter gently and remove immediatelty from the heat once it has melted.

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

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

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

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    Fold in the cream evenly and lightly.

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

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    When the pate 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.