Smoked Salmon Paté with Melba Toasts
By OcadoLifeA sprinkling of cayenne pepper is the secret to adding “oomph” to this delicate starter. You can prepare it up to 24 hours in advance – simply store it in the fridge and keep the toast in an airtight container.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
5 total- 4 pieces of slightly stale white bread
- 200 g of smoked salmon
- 100 g of cream cheese
- 0.5 lemon, zest and juice
- 1 pinch of cayenne pepper
Method
3 stepsStep 1
Chop a third of the salmon and whizz in a blender with the cream cheese, lemon juice and cayenne pepper.
Step 2
When smooth, finely chop the remaining salmon and stir through the mixture, adding the lemon zest. Serve in a dish with a final sprinkle of cayenne pepper.
Step 3
For the melba toast, preheat oven to 180˚C/Gas 4. Cut six slices of bread as thinly as possible and discard the crusts. Bake for 10-12 minutes or until golden.