Gleneagles p芒t茅
- 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.
Ingredients
For the Gleneagles p芒t茅
- smoked salmon: 350g/12oz smoked salmon, in long slices
- butter: 100g/3陆 oz unsalted butter, at room temperature
- cr猫me fra卯che: 300驳/10陆辞锄 cr猫me fra卯che
- cream cheese: 150g/5陆 oz cream cheese
- smoked mackerel: 125驳/4陆辞锄 smoked mackerel
- trout: 120g/4oz cooked trout
- pink peppercorns: 1 tbsp pink peppercorns, crushed
- lemons: 2 lemons, zest and juice
- dill: 1 bunch freshly dill, finely chopped
For the salad
- olive oil: 100ml/3陆fl oz extra virgin olive oil
- white wine vinegar: 50ml/2fl oz white wine vinegar
- caster sugar: 1 tsp caster sugar
- salt: pinch salt
- Dijon mustard: 1 tsp Dijon mustard
- cucumber: 1 cucumber, peeled with a vegetable peeler into ribbons
To serve
- melba toast
Method
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.
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.
Mix the dressing ingredients apart from the cucumber together in a bowl. Add the cucumber and mix well.
Turn the Gleneagles p芒t茅 out and serve with the cucumber salad and melba toast on the side.
