Salmon and Horseradish Pate
Food styling: Clare Lewis. Styling: Sue Radcliffe
This feisty salmon pâté has a delicate loose texture, much like a rillette, whizzed up in a jiffy with a fork.
Serves 4
150g hot-smoked salmon fillets, flaked
1 heaped tsp horseradish sauce
black pepper
1 heaped tbsp soured cream
1 tsp lemon juice
1 spring onion, trimmed, halved lengthways and finely sliced
buttered sourdough toast fingers and thinly sliced radishes, to serve
- Mash the salmon with the horseradish and a little black pepper in a medium bowl, then stir in the soured cream, lemon juice and spring onion. Serve piled on buttered toast fingers, with a few fine slivers of radish on top.