Instruction manual

• Roughly snip the salmon and
spring onion into pieces with
scissors, into a medium sized
bowl. Pulse with the Dualit hand
blender until roughly chopped
• Add the cream or soft cheese, dill
or parsley, horseradish or sauce,
and salt and pepper. Continue
pulsing until well mixed but still
retaining some texture. Add lime
or lemon juice to taste and check
for salt and pepper
• Spoon into a couple of ramekins
and chill until firm. Serve with
fingers of toasts or plain crackers
• Alternatively, make a bed of
rocket salad on each plate and
spoon the pâté into mounds on
top
This recipe is Spanish and makes a
fabulous tapas snack, canapé or
spread. The better the quality of the
ingredients, the more delicious it
becomes.
Serve on toasted bread which, while
still hot, has been rubbed with a
freshly cut clove of garlic, sprinkled
with salt, and brushed with olive oil.
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330
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oolliivvee ooiill,, ddrraaiinneedd
aa
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...SALMON PÂTÉ
CREAMY BLACK OLIVE, ANCHOVY AND TUNA PASTE (serves four)
DIPS AND PÂTÉS
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• Place the first six ingredients in a
large bowl, and blitz with the
hand blender, scraping the sides
of the bowl down well. Add a
little extra virgin olive oil if
necessary. Whiz to a thick cream
• For canapés, cut the toast into
small squares and spread the
paste onto them. Garnish each
with a caper and a sprig of
parsley
• Alternatively, press the mixture
into a little china dish, put some
capers and chopped parsley on
top and serve with the toast
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