Salmon Paté with Bitter Chocolate Ganache
Ingredients Salmon Paté:
- 100g Smoked Salmon
- 100g Hot Smoked Salmon
- 75g Butter – softened / room temperature
- Juice of One Lemon
Chocolate Ganache:
- 100g 70% Butlers Dark Chocolate
- 100g Fresh Cream
Method:
Combine the salmon, butter and lemon in a food processor – process to a smooth paste – line an espresso cup with glad warp – pack in salmon pate and place in fridge for at least one hour.
Melt Chocolate in Microwave bowl (1 minute on high, then stir – 30 secs on 50%, stir again – repeat if necessary).
Heat cream in Mircowave for 1 minute on high – combine with chocolate in mixer or food processor and blend until combined.
Toast some bread sticks to accompany.
