- 150g Reserve Selection Gourmet Salmon Pâté
- 2 Continental Cucumbers
- Assorted Seasonal Summer Vegetables (Ready to eat; radishes, tender lettuce hearts, peeled baby carrots)
Wash all vegetables thoroughly and cut/portion into bite size pieces then refrigerate
Cut the cucumber into medium thickness circles. Use a piping bag, pipe a little of the pâté between the cucumber rounds and then a little on the top cucumber, to form miniature cucumber and pâté ‘towers’.
Assemble all vegetables and cucumber rounds onto a large platter with small dishes of Reserve Selection Smoked Salmon Pâté to serve.
Simon Smits, our qualified chef and Victorian Sales representative enjoyed putting these great Summer serving suggestions together for you.