Hot smoked salmon pâté with pickled fennel and radish salad
This dish is all prepared in advance, making it an ideal dinner party starter. Every little helps when it comes to cutting down on last-minute cooking! The crunchy pickled salad is the perfect partner for the rich, creamy pâté. I like to use hot-smoked salmon or smoked trout, as they’re not too strong in flavour. However, you could quite easily switch to smoked mackerel for a more richly flavoured pâté.
Time taken 30 minutes, plus at least 2 hours pickling
Serves 6
Tip
You can transform this into a Smoked Mushroom Pâté. Thickly slice 250g/9 oz portobello or chestnut mushrooms. Brush generously with olive oil and sprinkle or rub over 1 teaspoon of sweet smoked paprika, and sea salt. Fry for 1–2 minutes on each side, until golden. Leave to cool, then blitz with the lemon juice and continue as above. You could switch the horseradish for Dijon mustard or even onion marmalade.
