Place 200g of the smoked salmon, cream cheese, tabasco (if using) and herbs in a food processor. Pulse until all the ingredients have been finely chopped and come together into a thick pâté consistency.

In a separate bowl, whisk the double cream into soft peaks. Once whisked, spoon a large table of cream into the salmon mixture and combine well. Then add the all the salmon mixture carefully to the whipped cream and gently fold the two together.

Spoon the mixture into the ramekins, smooth the top with a knife, cover and place in the fridge for at least 30 minutes.

When ready to serve, top with the remaining salmon and a grating of lemon zest and sprinkling of herbs.

Cook’s Notes

As you are blitzing up the salmon, there is no need to purchase expensive smoked salmon. Rather, choose packs of salmon pieces for a cost-effective starter.

Due to the salty nature of smoked salmon, season with salt sparingly.