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Gleneagles pâté
Fruit and vegetables
2
lemons
, zest and juice
1 bunch freshly
dill
, finely chopped
1
cucumber
, peeled with a vegetable peeler into ribbons
Tins, packets and jars
1 tsp
Dijon mustard
Cooking ingredients
1 tbsp
pink peppercorns
, crushed
100ml/3½fl oz extra virgin
olive oil
50ml/2fl oz
white wine vinegar
1 tsp
caster sugar
pinch
salt
Dairy, eggs and chilled
100g/3½ oz unsalted
butter
, at room temperature
300g/10½oz
crème fraîche
150g/5½ oz
cream cheese
Meat, fish and poultry
350g/12oz
smoked salmon
, in long slices
125g/4½oz
smoked mackerel
120g/4oz cooked
trout
Other
melba toast
Back to recipe
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