A creamy, light salmon pâté served on crisp toasts is an elegant starter or nibble to pass around - and the cunning cheats make this ever so quick and easy
Cut 12 slices from the loaf and lightly toast both sides under a medium grill.
Put the salad leaves in a bowl with the dill and dressing. Toss well.
Spread the toasts with the pâté, garnish with the extra dill, lemon zest and freshly ground black pepper. Serve with the salad and lemon wedges.
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