Smoked Salmon Paté with Melba Toasts
By OcadoLife
Published on 25 April 2022
A 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
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 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
Step 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.