25 g/1 oz butter, melted, plus extra for greasing
3 tablespoons stoned black clives, coarsely chopped
2 canned anchovy fillets in oil, drained and chopped
3 patatoes, unpeeled
200 g/7 oz smoked salmon, chopped
salt and pepper
cornichons or smallgherkins, drained to garnish


1.Grease a mould with butter. Cook the potatoes in lightly salted, boiling water for 15 minutes or until tender. Drain, peel and mash with a potato masher.
2.Put the salmon, olives, melted butter and anchovies in a food processor, season with salt and pepper and process to a purée. Stir the purée into the mashed potatoes.
3.Spoon the mixture into the prepared mould, smooth the surface and chill in the refrigerator for 6 hours. Turn out and garnish with cornichons or gherkins.

Leave a Reply

Your email address will not be published.