Smoked salmon pâté with crispbread, fennel and apple salad
by Louise Robinson
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Ingredients
Fish & Shellfish
200g of smoked salmon, roughly chopped
Spices & Dried Herbs
1 pinch of cayenne pepper
freshly ground black pepper
Store Cupboard
sea salt
Dairy
300ml of whipping cream
Fruit & Vegetables
lemon juice, to taste
2 small fennel bulbs
2 green apples
1 lemon, juiced
Salad & Fresh Herbs
1 handful of pea shoots
Oils & Vinegars
extra virgin olive oil, to drizzle
Delicatessen
Peter's Yard original crispbreads