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.
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.