Smoked salmon pâté with crispbread, fennel and apple salad
A stunning smoked salmon pâté recipe with a hint of cayenne pepper for an extra kick. Serve on our Original Sourdough Crispbreads.
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Cooking tools:
- Food processor
- Fine-mesh sieve
- Ramekin
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Citrus press
- Measuring cup
- Spoon
- Refrigerator
- Serving bowl
- Plate
Ingredients
- 200g of smoked salmon, roughly chopped
- 1 pinch of cayenne pepper
- sea salt
- freshly ground black pepper
- 300ml of whipping cream
- lemon juice, to taste
- 2 small fennel bulbs
- 2 green apples
- 1 lemon, juiced
- 1 handful of pea shoots
- extra virgin olive oil, to drizzle
- Peter’s Yard Original crispbreads
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