Salmon pate with crostini

Salmon pate with crostini. Photo / Babiche Martens

2 Tbs olive oil
400g salmon, bones and skin removed
1 clove garlic, crushed
Salt and freshly ground black pepper
1 Tbs creme fraiche
1 Tbs chives, finely snipped
2 tsp lemon zest
Crostini or fresh slices of baguette to serve
Extra lemon and chives to serve

1 Heat the oil then add the salmon, garlic and seasoning. Cook for three minutes on one side before turning over to continue cooking.

2 Transfer to a bowl to cool. Break up with a fork, add the creme fraiche, chives and lemon then check for seasoning.

3 Stir to form a pate then refrigerate for an hour before serving on crostini or with slices of fresh baguette, wedges of lemon and extra chives.