Wild Smoked Salmon & Prawn Pâté

My entire family eagerly anticipates Christmas each year, awaiting when my mom unveils her special version of this recipe for the occasion.

Ingredients

50g (2oz) wild smoked salmon

25g (1oz) large cold water prawns, defrosted

100g (3½oz) full-fat soft cream cheese

50g (2oz) unsalted butter, melted and cooled

½ small lemon, juiced

Large pinch cayenne pepper

2 lemon slices

8 whole prawns, defrosted

Flat leaf parsley 

Directions

Step 1

Cut the salmon and the prawns into small pieces (I used kitchen scissors). Place the salmon and prawns in a blender with the cream cheese, melted butter, cayenne pepper and lemon juice.

Step 2

Pulse the ingredients until mixed together well but not completely smooth - you need to retain a little texture. Taste the pâté and add a little more lemon juice if needed.

Step 3

Spoon the mixture into two small ramekin dishes. Level the surface, cover with cling film and chill for 2 hours.

Step 4

When you’re ready to serve, cut a thin slice from a whole lemon, cut it into two halves (remove any pips) then slice each half from its centre to the rind (don’t cut through the rind) then turn both ends in opposite directions to make a ‘twist’ and place one lemon twist on top of each pâté. Arrange two prawns on each side of the lemon slices (4 prawns per person) and garnish both with a small sprig of flat leaf parsley.