Smoked Salmon Pâté with Melba Toast

A fresh and easy smoked salmon pâté served with homemade melba toast and a crisp radish and beetroot salad.

Easy Seafood Appetiser Party Food Smoked Salmon

Estimated Nutrition

Calories

456.2

kcal / serving

1824.8 kcal total

Carbs

30.3g

per serving

121.2 g total

Fat

29.7g

per serving

118.8 g total

Protein

17.1g

per serving

68.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

tbsp

Dairy

Fruits

unit

Lemon

juice only

GrainsCereals

slice

White Bread

thinly sliced

NutsSeeds

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Extra Virgin Olive Oil

Seafood

175

Smoked Salmon

roughly chopped

Vegetables

bunch

Radish

trimmed

unit

Beetroot

cooked, cut into quarters

bunch

Watercress

leaves picked

Method

Serve a quenelle of pâté with the salad and toast slices.

Season with salt, pepper, and lemon juice then chill in the fridge.

Grill the inner sides until golden and cut into diagonal quarters.

Slice the toast in half horizontally and remove the soft middle.

Grill both sides of the bread until they are golden-brown.

Blend salmon, double cream, and crème fraîche in a food processor until smooth.

Preheat the grill to a high setting.

Whisk mustard, vinegar, and olive oil together until emulsified and season.

Combine radishes, beetroot, and watercress in a mixing bowl.