Salmon pâté like a pro

RO ROY BRETT, head chef and owner of Edinburgh restaurant Ondine, re reveals how to make salmon pate lik like a pro. ADDAD 400g flaked hot smoked salmon, theth fine zest of one lemon, 150g of creamcr cheese and 10g of wasabi pastepa into a food processor and pulsepu three times for 20 seconds. AddAd 100g of creme fraiche to the mix andan season to taste before blending forfo another 20 seconds until it forms a smooth paste. Spoon into six ramekinsra or handsome pots and set aside.as Serve with apple jelly.