Gleneagles pâté
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 pâté
- 350g/12oz smoked salmon, in long slices
- 100g/3½ oz unsalted butter, at room temperature
- 300²µ/10½´Ç³ú crème fraîche
- 150g/5½ oz cream cheese
- 125²µ/4½´Ç³ú smoked mackerel
- 120g/4oz cooked trout
- 1 tbsp pink peppercorns, crushed
- 2 lemons, zest and juice
- 1 bunch freshly dill, finely chopped
For the salad
- 100ml/3½fl oz extra virgin olive oil
- 50ml/2fl oz white wine vinegar
- 1 tsp caster sugar
- pinch salt
- 1 tsp Dijon mustard
- 1 cucumber, peeled with a vegetable peeler into ribbons
To serve
- melba toast
Method
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.
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.
Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well.
Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side.