Smoked Salmon Pate

Smoked Salmon Pate

Ingredients
100g smoked salmon
1 x 250g packet cream cheese (I choose to use light, but that's up to you)
half a lemon's zest
1 Tbsp lemon juice
1/2 cup raw almonds, finely chopped
1/2 cup finely chopped herbs (I used whatever was in the garden - parsley, chives and dill)

12 slices cooked vogel toast bread cut into triangles - or whatever you prefer to serve it with

 Method
1 Place salmon, cream cheese, lemon zest and juice into a food processor. Process until smooth, pink mixture forms.
2 Spoon into two small dishes for serving. Smooth the tops, cover with gladwrap and refridgerate for at least a couple of hours.
3 Combine chopped nuts and herbs. Remove plastic from the top of the salmon pate. Sprinkle herb mixture over top evenly. Place on serving platter with vogel toasts/ fresh french stick,or whatever you want to serve it wth

Alternative:
If you make this recipe with full-fat cream cheese it will set better and therefore you can grease and line a dish with gladwrap and place the salmon in. Cover and leave in the fridge for four hours min before rolling in double the herb mixture.