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Gleneagles pâté

Prepare
1-2 hours
Cook
no cooking required
Serve
Serves 4

Anna Haugh's take on Gleneagles pate. A mix of smoked salmon, trout and mackerel with fresh dill and zingy lemon.

By Anna Haugh

From Saturday Kitchen

Shopping list

Ingredients

For the Gleneagles pâté

For the salad

To serve

  • melba toast

Method

  1. Line 4 x 8cm ramekins with cling film. Then line them with long slices of smoked salmon, ensuring that there is a slight overhang for folding later.

  2. Place the butter in a bowl and add the creme fraiche, cream cheese, flakes of smoked mackerel, flakes of trout, crushed peppercorns, zest of 2 lemons and the juice of half and the dill and mix well. Season with salt and pepper and spoon into the ramekins. Place in the fridge for at least 2 hours, ideally overnight.

  3. Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well.

  4. Turn the Gleneagles pâté out and serve with the cucumber salad and melba toast on the side.