This incredibly easy smoked salmon pate can be made the night before Christmas. Simply combine cream cheese, smoked salmon and lemon juice and refrigerate to set.
Serves 6
200g smoked salmon, roughly chopped
2 x 250g packets cream cheese
1 lemon, finely grated rind and 2 tbsp juice
½ cup raw almonds, finely chopped
½ cup finely chopped herbs of choice (we used chervil, parsley, chives and dill)
12 slices sandwich bread
1 Grease and line a 21cm x 7.5cm x 6cm bar tin with plastic film. Put salmon, cream cheese, lemon rind and lemon juice into a food processor. Process until a smooth, pink mixture forms. Spoon into prepared pan. Smooth top. Cover with plastic wrap and refrigerate for at least 4 hours, overnight preferably.
2 Preheat oven to 160C. Remove crusts from bread and cut each slice into 4 small triangles. Put triangles onto baking trays and bake for 15-20 minutes, turning often, until golden and crisp. Cool. When completely cold, store in an airtight container for up to 1 week.
3 Combine chopped nuts and herbs on a sheet of baking paper. Remove plastic from top of salmon log. Turn log onto chopped herb mixture. Roll, coating well on all sides with herb mixture. Transfer log to a serving platter and serve with Melba toasts.