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.
