大象传媒

Gleneagles p芒t茅

An average of 4.8 out of 5 stars from 6 ratings
Prepare
1-2 hours
Cook
no cooking required
Serve
Serves 4

Anna Haugh's take on Gleneagles pate. A mix of smoked salmon, trout and mackerel with fresh dill and zingy lemon.

Ingredients

For the Gleneagles p芒t茅

  • smoked salmon: 350g/12oz smoked salmon, in long slices
  • butter: 100g/3陆 oz unsalted butter, at room temperature
  • cr猫me fra卯che: 300驳/10陆辞锄 cr猫me fra卯che
  • cream cheese: 150g/5陆 oz cream cheese
  • smoked mackerel: 125驳/4陆辞锄 smoked mackerel
  • trout: 120g/4oz cooked trout
  • pink peppercorns: 1 tbsp pink peppercorns, crushed
  • lemons: 2 lemons, zest and juice
  • dill: 1 bunch freshly dill, finely chopped

For the salad

  • olive oil: 100ml/3陆fl oz extra virgin olive oil
  • white wine vinegar: 50ml/2fl oz white wine vinegar
  • caster sugar: 1 tsp caster sugar
  • salt: pinch salt
  • Dijon mustard: 1 tsp Dijon mustard
  • cucumber: 1 cucumber, peeled with a vegetable peeler into ribbons

To serve

  • melba toast

Method

  1. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later.

  2. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight.

  3. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well.

  4. Turn the Gleneagles p芒t茅 out and serve with the cucumber salad and melba toast on the side.