Smoked salmon pâté with melba toast recipe
 This fresh smoked salmon pâté is really easy to make, great for parties, or just to snack. 175g/6oz smoked salmon, roughly chopped75ml/3floz double cream50g/2oz crème fraichesalt and freshly ground black pepper1 lemon, juice only1 bunch radishes, trimmed6 small cooked beetroot, cut into quarters1 bunch watercress, leaves picked1 tsp wholegrain mustard1 tbsp red wine vinegar2 tbsp extra virgin olive oil8 slices thin sliced white bread 175g/6oz smoked salmon, roughly chopped 75ml/3floz double cream 50g/2oz crème fraiche salt and freshly ground black pepper 1 lemon, juice only 1 bunch radishes, trimmed 6 small cooked beetroot, cut into quarters 1 bunch watercress, leaves picked 1 tsp wholegrain mustard 1 tbsp red wine vinegar 2 tbsp extra virgin olive oil 8 slices thin sliced white bread Method For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée.Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Place the radishes, beetroot and watercress into a bowl and mix together to combine.Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress.For the melba toast, preheat the grill to high.Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Remove any soft bread from the middle and discard.Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally.To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée. For the pâté, blend the smoked salmon, double cream and crème fraiche in a food processor to a fine purée. Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Season with salt, black pepper and lemon juice then place in a bowl in the fridge until ready to serve. Place the radishes, beetroot and watercress into a bowl and mix together to combine. Place the radishes, beetroot and watercress into a bowl and mix together to combine. Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress. Whisk the mustard, vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes, beetroot and watercress. For the melba toast, preheat the grill to high. For the melba toast, preheat the grill to high. Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Grill both sides of the bread until golden-brown, then cut the toast slices in half horizontally. Remove any soft bread from the middle and discard. Remove any soft bread from the middle and discard. Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally. Grill the soft inner sides until golden-brown, then cut the toast slices into quarters diagonally. To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside. To serve, place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside.