Smoked Salmon Pâté
150g (5oz) cream cheese2tsp creamedhorseradish175g (6oz) smokedsalmon trimmings2tbsp lumpfish roe1tbsp dill, chopped4tbsp soured creamTO SERVE:Artisan crispbreadsCaper berriesRadishes, halvedCarrots, celery andcucumber, cut into sticks
1 Put the cream cheese, horseradish, smoked salmon, lumpfish roe, dill and soured cream in a food processor. Season generously. Blend until smoothly combined. Spoon into ramekins and chill until ready to serve.
2 Serve with artisan crispbreads, caper berries, radishes, carrots, celery and cucumber sticks.
Melty Baked Fondue Cheese
200g (7oz) Brieor Camembert,rind removed125g (4oz) Gruyèrecheese100g (3½oz)cream cheese3tbsp milk orwhite wine2tbsp Parmesancheese, grated2tsp cornflour5tbsp chutney1tsp thyme sprigsBread, to serve
15cm (6in)ovenproof dish
1 Heat oven to 160°C or Gas Mark 3. Put the cheeses and cream cheese in a processor with the milk or wine, half the Parmesan and the cornflour. Blend until…
