Smoked Salmon Pâté With Melba Toast
This elegant smoked salmon pâté is a luscious blend of creamy indulgence against the bold flavors of mustard, vinegar, and vibrant root vegetables. The perfect appetizer to impress guests at your next gathering, this dish combines the richness of smoked salmon with the fresh crunch of watercress and radishes, all served with delicate melba toast for the ultimate textural contrast. The luxurious texture and harmonious flavors make this dish a sophisticated addition to any meal.
— Constant Cookbook
Ingredients
- 175g/6oz smoked salmon
- 75ml/3floz double cream
- 50g/2oz crème fraiche
- salt and freshly ground black pepper
- 1 lemon
- 1 bunch radishes
- 6 small cooked beetroot
- 1 bunch watercress
- 1 tsp wholegrain mustard
- 1 tbsp red wine vinegar
- 2 tbsp extra virgin olive oil
- salt and freshly ground black pepper
- 8 slices thin sliced white bread
Instructions
- For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée.
- Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve.
- Place the radishes, beetroot and watercress into a bowl and mix together to combine.
- Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress.
- For the melba toast, preheat the grill to high.
- Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally.
- Remove any soft bread from the middle and discard.
- Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally.
- To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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