Smooth smoked salmon pâté, with rocket, on small crispbreads.
2 x 110g packs Oak Roasted Salmon Flakes
80g Plain Soft Cheese
1 tsp Horseradish Sauce
10ml Lemon Juice
80g Mayonnaise
1 ‘Bake at Home’ Baguette
1 tsp Paprika
Rocket Leaves
Put the salmon, mayonnaise, soft cheese, lemon juice and horseradish sauce into a food processor and process to a smooth pâté.
Thinly slice the baguette and toast or griddle the slices on both sides.
Place a couple of rocket leaves on each piece of toast, then a spoonful of pâté, sprinkle over some paprika and serve.
