This pâté is a delicious way of using up left-over cold salmon.
Blend all the ingredients in a food processor or just simply in a bowl, taste and add more lemon juice if necessary.
Fill into a bowl or little pots, put a sprig of fennel on top of each pot. Cover with a thin layer of clarified butter. Chill in the refrigerator. Serve within 3 days.
This pâté can also be piped in rosettes on to 7mm thick slices of cucumber and served as a starter or as part of an hors d’oeuvre or buffet.
© 2001 Darina Allen. All rights reserved.