Sunday, 19 September 2010

Hot Smoked Salmon and Chive Pate and Zanzibar cocktails

Well, another manic weekend of baking, for a street party on Saturday and a charity Macmillan Coffee morning on this coming Tuesday. I managed to squeeze time in to cook our dinner, which was yummy, and a neighbour has also given us some wonderful Punjabi vegetable curries and samosas, so we won't starve!

First off for dinner was this oh-so-simple fish pate, spread on crisp toast. Simply mash a pack of hot smoked salmon with a fork, and add half its weight in light cream cheese. Mash again and add chives and lemon juice to taste. Pot into little dishes and cover - will keep for several days. These toasts went down very well with today's cocktail, 'Zanzibars', which consist of 3 parts dry white vermouth to 1 part gin and fresh lemon juice, with sugar syrup to taste and a good splosh of orange bitters. Shake on ice and strain into a Martini glass - serve with a lemon twist.

1 comment:

  1. I make this a lot - except that I use smoked salmon trimmings and I zizz it in the mini-chopper. It also freezes very well so I pop it into individual pots for convenience. It's delicious.

    J x