Smoked Scottish Salmon Pate with Chilli Toast and a Celery and Horseradish Relish

Smoked Scottish Salmon Pate with Chilli Toast and a Celery and Horseradish Relish

Pate

(Serves 12 pax) Ingredients:

  • 500g  Smoked Scottish salmon
  • 250g  Smooth cream cheese
  • 100ml  Double cream
  • Handful of onion chives finely chopped
  • Juice of 2 char grilled lemons
  • Salt and pepper to taste
  • 1 Cucumber cut into 1cm slices

Method:

  • Place all ingredients except cucumber into robo coup and blitz until smooth and creamy.
  • Season to taste and allow to set approx. 1-2 hours.
  • Using a small cutter, cut cucumber rounds and chill until needed.

Celery relish

Ingredients:

  • 1 bunch celery
  • 1 cucumber
  • 1 red onion
  • 125g horseradish
  • 50ml wasabi aioli
  • salt and pepper to taste

Method:

  • Clean, peel and finely brunoise celery.
  • Peel, de-seed  and finely brunoise cucumber.
  • Finely diced onion.
  • Place all ingredients in a bowl and mix.
  • Season to taste.

** N.B : The celery, cucumber and onion must only be mixed with horseradish and aioli to order!

Chilli Toast

Ingredients:

  • 2 Red chillies de-seeded
  • 1 Clove garlic finely chopped
  • Juice of ½ lemon
  • 150ml Olive oil
  • Salt and pepper to taste
  • 12 Slices of white bread

Method:

  • In a bowl whisk together olive oil, lemon juice, chilli and garlic.
  • Season to taste.
  • Cut bread into triangles and brush with chilli oil.
  • Line diarole moulds with bread and bake @ 180 degrees until golden brown.

To Assemble:

  • Layer pate and cucumber slices in using long small cutters.
  • Place at base of plate.
  • Using a squirt of aioli,centre chilli toast on plate.
  • Place horseradish relish in and over toast.
  • Garnish with char grilled lemon/lime , roasted red pepper purée and a micro green salad dressed with verjuice, olive oil, salt and pepper.

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