Smoked Salmon Pate

• 250 g smoked salmon
• 175 g salted butter, plus extra to seal
• lemon juice, to taste
• 1 tablespoon cognac or 1 tablespoon dry white vermouth
• 142 ml double cream, whipped lightly
• fresh ground black pepper
• 1 sprig fresh dill (optional) or 1 sprig a little dried dill (optional)

1. 1.
2. Cut the salmon into small pieces.
3. Heat the butter gently and remove immediatelty from the heat once it has melted.
4. 2.
5. Pour it into a liquidiser or food processor, add the salmon and process until the mixture is very smooth.
6. 3.
7. Add a little lemon juice, white pepper and the cognac or dry white vermouth and mix through.
8. 4.
9. Scoop the mixture into a bowl and allow to cool to room temperature without beginning to set.
10. 5.
11. Fold in the cream evenly and lightly.
12. 6.
13. Scoop the pate into individual rame skins or one larger attractive container.
14. 7.
15. When the pate is set and thoroughly chilled, seal the top with a little melted butter, and decorate with a sprig of fresh dill or a sprinkle of dried dill.

salmon, butter, lemon juice, cognac, cream, fresh ground black pepper, dill

Taken from www.food.com/recipe/smoked-salmon-pate-365343 (may not work)