Hot-Smoked Salmon Pate - Ainsley Harriott
Hot-Smoked Salmon Pate You don’t have to go all the way to New York to get my favourite deli sandwich, although I serve the hot smoked salmon pate with toasted
Ingredients
- 2 teaspoons olive oil
- 4 spring onions, thinly sliced
- 500g hot-smoked salmon, skinned and boned
- 250g Quark or other semi-skimmed soft cheese
- 1 teaspoon creamed horseradish
- dash of Tabasco sauce
- freshly ground black pepper
- 2 small ciabatta rolls
- 1 spring onion, sliced and lemon wedges to serve
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