We ate so much food over the weekend that i should really do a 24 hour self imposed famine like i did as kid for charity (was tough but a lot easier than a sponsored silence) It's probably not going to happen though. Anyway the reason for eating so much was a good one - catching with friends & going to a great restaurant. For the first time in ages we headed to The Hardwood Arms in Fulham which sports a Michelin star, a menu to make a meat lover swoon & a lovely atmosphere. It's well worth a visit - just make sure & book. After our fantastic meal we headed round the corner & over the road to Vagabond to samples some wines. A great place where you can buy wine by the snifter, the glass or the bottle its perfect or people who like me who love wine, but doesn't always know where to start. The Houseboy felt nice & smug when one of my favourites turned out to be an South Australian Shiraz called Sitting Spider.
When ever i make pate, i always seems to do either chicken liver or smoked mackerel, but given the fact that that we still have a whole side of smoke salmon in the freezer the decision was a simple one. I originally found this recipe on the BBC Good Food site but changed it as i thought it didn't have enough smoked salmon in it & i prefer chives instead of fennel.
Ingredients:
- 300g smoked salmon
- 150g creme fraiche
- 50g cream cheese
- handful of chopped chives
- juice of half a lemon juice
- a little cracked black pepper
Take all the ingredients, place into a food processor & pulse until combined. It's that easy folks.
...Crisp Brawn with Jerusalem Artichoke Puree & Bread & Butter Pickles...
...Ruby Shirt Steak with Potato, Spinach & Mushroom Puree...
...And finally the Yorkshire Rhubarb Eaton Mess...
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