Smoked Salmon Pate served with Tartare of Nectarine and Plum
This is a delicious starter that can be made up front and topped with a delicious stone fruit Tartare.
Ingredients:
- 400g smoked salmon
- 150 ml fresh cream
- 2 Tbsp cream cheese
- 2 tsp lemon zest
- Salt and pepper to taste
- Melba toast or water biscuits to serve.
Method
- Line four small ramakins with cling film.
- Divide the salmon into 2 batches of 200g each.
- Slice 200g of the salmon into long strips and line the ramakins with it make sure the strips
are long enough to hang over the edge of the ramakins. - Place the remaining salmon, cream, cream cheese, lemon zest and salt and pepper to
taste into a blender and process till smooth. - Divide the mixture between the 4 ramekins and smooth down with the back of a spoon, flip the salmon strips over the pate’ and press down gently to seal. Cover and chill for one hour.
- To serve, invert onto a serving plate and top with the Nectarine & Plum Tatar, serve with Melba toast.
Nectarine and Plum Tartare
Ingredients:
- 1 large plum stoned and cut into small blocks
- 2 large firm nectarines stoned and cut into small blocks
- 2 Tbsps chopped chives
- Salt and pepper to taste
- 1 Tbsp olive oil
- 1 Tbsp lemon juice
Method
- Stir all the ingredients together
- Spoon over the top of individual plates.