Gleneagles pâté

1. 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. 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. 3

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

4. 4

   Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.