Glazed Pears with Huon Salmon Pate, Blue Cheese and Honey Walnuts

Ingredients

• 150g Huon salmon pate
• 4 Bosc pears, peeled, halved and cored
• 1 Tbsp butter
• 2 Tbsp maple syrup
• 100g Walnuts
• 2 Tbsp honey
• 50g Pickled red cabbage, store bought
• Garnish with pea sprouts
• Dark rye bread toasted and cut into triangles, to serve.

Method

1. 1
   Pre-heat oven 180°C
2. 2
   Line a baking tray with baking paper, add walnuts and drizzle over honey. Place in oven and cook for 8 to 10 minutes until golden brown, stir to occasionally to combine the honey onto the walnuts. Remove and set aside to cool.
3. 3
   bring a saucepan full of water to the simmer, add pears and poach for 15 minutes, remove and drain off water.
4. 4
   using a non-stick pan, bring to medium heat, add butter and maple syrup. Once the butter starts to foam add the pears and cook until they form a golden glaze all over and remain slightly firm.
5. 5
   To assemble spoon the pate into the cavity of each pear, top with blue cheese, honey walnuts and pickled cabbage, garnish with the tips off the pea sprouts.
6. 6
   Serve with rye toast.