Prep 10 mins
Cook 0 mins
An easy tasty pate. Great on Melba toast. Can be made up to two days ahead.
- 300 g smoked salmon
- 125 g unsalted butter
- 1 small onion, finely chopped
- 2 teaspoons lemon juice
- 1 teaspoon French mustard
- 2 tablespoons cream
- 1⁄4 teaspoon Tabasco sauce
- 1 teaspoon capers, drained and chopped
- Process all ingredients until smooth using the stop-start-stop blend method.
- Spoon into serving dish.
- Smooth top with knife.
- Refrigerate several hours or overnight.