White’s Smoked Salmon Pate
300 Grams Smoked Salmon Pieces
1 Clove Garlic finely chopped
1 Egg White
300 Ml Whipped Cream
1 Tbsp Dijon Mustard
Puree salmon and garlic in a food processor for about 2 minutes.
Add egg and egg white, season. Turn the processor on again to
mix then turn off. Gently fold in whipped cream. Place in
serving dish. Cover with cling wrap and chill. Serve with biscuits.