Ingredients

For the Smoked Salmon Paté
200g smoked salmon/trout ribbons
        (or tinned salmon)
200g cream cheese with onion & chives
100g mayonnaise
2 Tbsp finely sliced spring onions
1 Tbsp freshly chopped chives
5 drops tabasco sauce (or to taste)

For the Crostini
4 slices (1cm thick) ciabatta or
   ovals cut from Banting Buttermilk Seed Loaf
1 large clove of garlic, peeled & halved
extra virgin olive oil

100g smoked salmon/trout ribbons
1 lemon (for juice & rind)
1 Tbsp finely sliced spring onion

Method

For the Smoked Salmon Paté
Finely chop the salmon and in a mixing  bowl, mix it together with the cream cheese, mayonnaise, spring onions, chives & drops of tabasco sauce to taste.  Blend (blitz) to a preferred consistency and refrigerate until ready to use.

For the Crostini
Grill the slices of bread on both sides.
While still hot, rub the top of each crostini gently with the cut side of the garlic and drizzle with olive oil.

Generously spread the crostini with paté.
Squeeze the lemon and coat the salmon liberally with the juice.  Fold the salmon on top of the paté, garnish with grated lemon rind & finely sliced spring onion and serve.

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Tip

Left-over paté can be kept for 1 week in the fridge or 3 months in the freezer.