Smoked Salmon Pate

A rich Pate of Smoked Salmon, lemon juice, cognac and double cream.

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
0	Smoked Salmon	Starter	Uncooked	Less than 30 minutes

Ingredients:

250g smoked salmon
175g salted butter, plus extra to seal
lemon juice, to taste
15ml spoon cognac or dry white vermouth
150ml carton of double cream, whipped lightly
a little ground black pepper
a sprig of fresh dill or a little dried dill (optional)

Method:

Cut the salmon into small pieces. Heat the butter gently and remove immediatelty from the heat once it has melted.

Pour it into a liquidiser or food processor, add the salmon and process until the mixture is very smooth.

Add a little lemon juice, white pepper and the cognac or dry white vermouth and mix through.Scoop the mixture into a bowl and allow to cool to room temperature without beginning to set.

Fold in the cream evenly and lightly. Scoop the pate into individual rame skins or one larger attractive container.

When the pate is set and thoroughly chilled, seal the top with a little melted butter, and perhaps decorate it with a sprig of fresh dill or a sprinkle of dried dill.