30 mins
Not Too Tricky
serves 16
About the recipe
This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet. The blend of seafood is sublime, giving you silkiness and nice meaty texture, and the salmon caviar adds a real flavour pop of the sea.
Ingredients
PÂTÉ
150g cooked peeled prawns, from sustainable sources
150g quality smoked salmon, from sustainable sources
150g white crabmeat, from sustainable sources
280g cream cheese
25g salmon caviar, plus extra to serve, from sustainable sources
1 lemon
new season’s extra virgin olive oil
cayenne pepper
GARNISHES
1 small red onion
1 fresh red chilli
1 celery heart
½ a bunch of fresh dill (15g)
2 lemons
1 loaf of sourdough bread
Method
GET AHEAD
- Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well.
- Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed.
- To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge.
ON THE DAY
- Slice and toast the bread.
- Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.
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