Smoked Salmon Pate & Melba Toast

This was always another favourite for Christmas Day or Boxing Day tea. My mum had a fish mould that she used to serve it in, which I have done at times when I’ve wanted to recreate that 80s feeling! It’s super-easy and can be whipped up in minutes.

Serves 4

• 200 g (7 oz) smoked salmon, cut into pieces
• 50 g (2 oz) unsalted butter, softened
• 1–2 tablespoons lemon juice
• 4 tablespoons double cream
• a pinch of cayenne pepper
• a small handful of freshly chopped chives
• salt and freshly ground black pepper
• melba toast, to serve

Put the smoked salmon pieces and the butter in a food processor or blender and blitz until smooth.

Add the lemon juice to taste, followed by the cream, cayenne pepper and chives.

Check the seasoning and divide the p.t. between 4 ramekin dishes. Cover with cling film and chill in the fridge for at least 30 minutes to firm.

Serve with melba toast.