Salmon pate with crostini
Photo by Babiche Martens
- In a frying pan heat the oil then add the salmon, garlic (crushed) and seasoning. Cook for three minutes on one side before turning over to continue cooking.
- Transfer to a bowl to cool. Break up with a fork, add the creme fraiche, chives (finely snipped) and lemon then check for seasoning.
- Stir to form a pate then refrigerate for an hour before serving on crostini or with slices of fresh baguette, wedges of lemon and extra chives.