Ingredients

• 175g/6oz smoked salmon
• roughly chopped
• 75ml/3floz double cream
• 50g/2oz crème fraiche
• salt and freshly ground black pepper
• 1 lemon
• juice only
• 1 bunch radishes
• trimmed
• 6 small cooked beetroot
• cut into quarters
• 1 bunch watercress
• leaves picked
• 1 tsp wholegrain mustard
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• salt and freshly ground black pepper
• 8 slices thin sliced white bread

Directions

• For the pâté
• blend the smoked salmon
• double cream and crème fraiche in a food processor to a fine purée.
• Season with salt
• black pepper and lemon juice then place in a bowl in the fridge until ready to serve.
• Place the radishes
• beetroot and watercress into a bowl and mix together to combine.
• Whisk the mustard
• vinegar and olive oil together until emulsified then season with a little salt and freshly ground black pepper. Pour over the radishes
• beetroot and watercress.
• For the melba toast
• preheat the grill to high.
• Grill both sides of the bread until golden-brown
• then cut the toast slices in half horizontally.
• Remove any soft bread from the middle and discard.
• Grill the soft inner sides until golden-brown
• then cut the toast slices into quarters diagonally.
• To serve
• place a quenelle of pâté onto a plate and spoon the salad alongside. Finish with a pile of toast alongside.