SALMON AND HORSERADISH PATE

This feisty salmon pâté has a delicate loose texture, much like a rillette, whizzed up in a jiffy with a fork.

SERVES 4

150g hot-smoked salmon fillets, flaked

1 heaped tsp horseradish sauce black pepper

1 heaped tbsp soured cream 1 tsp lemon juice 1 spring onion, trimmed, halved lengthways and finely sliced buttered sourdough toast fingers and thinly sliced radishes, to serve

Mash the salmon with the horseradish and a little black pepper in a medium bowl, then stir in the soured cream, lemon juice and spring onion. Serve piled on buttered toast fingers, with a few fine slivers of radish on top.

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