Recipe by queenbeatrice
For a fancy presentation, line the inside of a ramekin with plastic wrap, then line with thinly sliced smoked salmon (extra pieces, not from 8oz used in recipe) making sure to leave enough overhang to cover the bottom of the pate. Then fill with the pate, wrap over the overhanging salmon. Cover with plastic wrap and refrigerate for at least 30 minutes. Invert onto serving plate to release and decorate with a dill sprig.
- 8 ounces thinly sliced smoked salmon, and extra to line ramekin if doing so
- 2⁄3 cup heavy cream
- 1 lemon, juice of and finely grated rind
- melba toast