This easy smoked salmon pâté recipe from Lewis de Haas is made with LEAP wild Alaska smoked salmon. It comes together in a flash and is perfect for a quick and colourful starter, or an indulgent but light brunch.
For the pâté, finely chop the smoked salmon, place in a mixing bowl and add the crème fraiche, chives, lemon juice and salt
Bring the vinegar, sugar, fennel seeds and black peppercorns to the boil with 50 ml water. Pour over each vegetable ensuring the vegetables are covered
To assemble, spoon some of the pâté onto the toast, place some of the pickles on top, drizzle with olive oil and finish each slice with a sprig of dill
Please sign in or register to send a comment to Great British Chefs.