- 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
- 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.