Smoked Salmon Pate

Ingredients

Serves 4

• 200g hot smoked salmon

• 100g cold smoked salmon

If hot smoked salmon is unavailable you can use all cold

• 80g cream cheese

• 2 tbsp chopped fresh dill

• 6 chopped cornichons

• 1 tbsp lemon juice

• 1 heaped tsp creamed horseradish

• salt and pepper

Method

If you can't get hot smoked salmon take 200g of cold and fry in a dry frying pan until cooked through which will only take a minute. Then leave to cool before starting.

To a blender add the hot smoked or cooked salmon with the cream cheese, lemon juice, dill, horseradish cream and chopped cornichons. Blend until fully mixed together but not too smooth as a bit of texture will be great in the final pate.

Add salt and pepper to taste before giving it a quick whizz to mix in.

That is the pate done so you could now just serve it in small pots but if you are going for the wrapped rings then cut a square of clingfilm to cover your board.

Now with the remaining 100g of smoked salmon lay bits on the clingfilm to form a square with as few holes as you can. Then along the middle of the square of salmon spoon on the pate. Now using the clingfilm roll the top side over until the edges of the salmon meet. Pull back the clingfilm and roll up from the bottom to seal in a nice sausage shape. Grab each end and then roll, as you do the clingfilm ends will twist and the shape will tighten. Once done tuck the ends under and keep in the fridge for at least an hour but can be a day or two.

When you are ready to slice gently unwrap the pate and then wet a sharp knife and slice into rings. Keeping the knife wet between slices stops it dragging at the pate and gives you better cuts.

Serve with some crackers or toasted baguette slices