Smoked salmon, vegetarian stuffing and a versatile butter – festive dishes to take the pressure off this Christmas
There is much to do in the kitchen. The traditional recipes are cast in stone, but those I value most at this time of year are often the simple, versatile, unerringly useful ones that will work for numerous occasions. A loose-textured pâté to press on small rounds of crispbread and pass round with drinks, or a stuffing that is suitable not just for the Christmas bird but for large and tender cabbage leaves and aubergines too.
The pâté I suggest is straightforward and can be ready in minutes. Fat flakes of hot smoked salmon with crisp cucumber and basil leaves that can be served as a first course, perhaps with slices of treacley rye bread, or as a salad with bitter chicory or frisée. It will also serve as a filling for tartlets or tortilla.
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