Smoke Salmon Pâté

Makes a large bowl

Ingredients :

• 5oog Smoked Salmon Frank Henderman smoke salmon is my favourite.
• 375g soft butter
• Pepper to taste. No salt as the butter and salmon are salty enough.
• Lemon juice
• Fresh dill or parsley
• Pernod splash (optional)


Method:

1. Mix all ingredients in a food processor (don't over whizz as it may split).
2. Set in a tin and slice to serve with cucumber pickle salad and melba toast
3. As party food add small spoons of pate on to cucumber slices or on sliced toasted baguette like a crustini perfect for pre dinner drinks.
4. Garnish with tiny pieces of lemon and freshly chopped herbs

Melba toast is any bread toasted in slices then each slice is cut through the middle and cut into smaller pieces again then place under a grill until the little pieces curl up at the sides

Smoked Mackerel Pate

This Pate is so easy and cheap anyone can make it.
Serve on Melba toast, rye bread, baguettes or potted.

Makes a medium size bowl.

Ingredients:

1. 200g pack of smoked mackerel 
2. 100-150g Crème Fraiche
3. Juice of half a lemon
4. 1 tablespoon of chopped parsley 
5. Salt and Pepper 

Method:

• Flake up the Mackerel off the skin and make sure you don't leave any bones on the fish.
• Mix all the ingredients together either in a food processor lightly or for a more rough pate by hand.
• Season well 
• Serve on chosen bread, salad etc.