Two-sided herbed smoked salmon and horseradish paté

Ingredients

300g (11oz) smoked salmon slices (see tip)
75g (3oz) butter, softened
100g (4oz) full-fat crème fraîche
180g (6oz) full-fat cream cheese
Juice of 1 small lemon
3 tbsp hot horseradish sauce from a jar
2 tbsp finely chopped dill
2 tbsp finely chopped flat-leaf parsley
Salt and freshly ground black pepper

TO SERVE

Lamb’s lettuce
8 lemon wedges

Two-sided herbed smoked salmon and horseradish paté

This is such an impressive-looking dish and it can be prepared well ahead. The creamy paté is sandwiched between smoked salmon slices and finely chopped herbs in an intense green layer. I love the combination of horseradish and smoked salmon here; it gives the pâté a real boost.

SERVES: 8
PREP TIME: 20 minutes, plus chilling and freezing

INSTRUCTIONS

You will need a 18cm (7in) square baking tin. Line the tin with a sheet of cling film that is large enough to come over the sides of the tin.
Line the base of the tin with a third of the smoked salmon slices, trimming any uneven edges so the salmon fits well. (Four slices fit neatly with the long edge against the side and the pointed edge of the slice towards the middle.) Cut the remaining slices into large pieces.
Measure the butter, crème fraîche and cream cheese into a food processor and whizz until combined. Add the remaining smoked salmon with the lemon juice, horseradish sauce and some black pepper, and whizz again until roughly chopped. Check the seasoning, adding salt if you like, though the salmon is probably salty enough.
Spread the mixture over the salmon in the tin, smoothing so the top is level. Scatter the herbs evenly over the top. Lay cling film over the surface and lightly press the herbs into the pâté so the whole top becomes bright green. Chill in the fridge, still covered in cling film, for at least an hour.
To serve, leave the pâté in the freezer for about 45 minutes (this makes it easier to cut). Holding the edges of the cling film, carefully lift the pâté out and turn over (so the salmon is on top) on to a board. Remove the cling film and, using a thin-bladed sharp knife, cut into quarters. Cut each square into four triangles, so you have 16 small, even triangles in total.
Arrange the lamb’s lettuce on individual plate, sit two triangles on each plate with a wedge of lemon. Serve with brown bread or toast.

Prepare ahead - Can be made up to 2 days ahead and kept stored in the fridge.

Freeze - Freezes well without the herb layer. Defrost and add herbs to serve.

Mary’s everyday tips - For a cost-saving option, buy 200g (7oz) of the smoked salmon.

This recipe is taken from: Mary Berry Everyday