Smoked Salmon Pate

(recipe from this book)

Serves 4-6

Ingredients:

• 350 gr /12 oz thinly sliced smoked salmon(wild if possible)
• 150 ml / ¼ pint / 2/3 cup double (heavy) cream
• finely grated rind and juice from 1 lemon
• salt and ground black pepper
• melba toast, to serve

Step One

 Line four small ramekin dishes with clear film (plastic wrap), then line the dishes with 115 / 4 oz of the smoked salmon cut into strips long enough to flop over the edges.

 (I made one big one, using a cereal bowl instead of individual ramekin)

Step Two

 In a food processor fitted with metal blade, process the rest of the salmon with the double cream, lemon and juice, salt and plenty of ground black pepper. Blend until smooth.

Step Three

 Pack the lined ramekins with the smoked pate, pressing it down gently. Wrap the loose strips of smoked salmon over the top of the pate.

Step Four

 Cover the ramekins with clear film and chill for at least 30 minutes in the refrigerator.

Step Five

 To serve the pate, invert the ramekins on the plates. Serve, accompanied by slices of Melba toast.

Poftă Bună!!!