Have a pâtéparty!

Smoked salmon pâté with lemon, chives & pickled cucumber SERVES 6 PATE 150g 5oz smoked salmon (without brown meat) ½ tsp finely grated lemon zest 1 tbsp lemon juice 150g 5oz quark 1 heaped tbsp sour cream a couple of shakes of Tabasco black pepper about 2 heaped tbsp finely chopped chives CUCUMBER 1 medium cucumber peeled and very thinly sliced sea salt 50ml 2floz white wine vinegar 50g 2oz caster sugar TO SERVE thin toasts Whiz all the ingredients for the pâté (except the chives) together in a food processor to a smooth creamy paste, then transfer to a bowl or jar (or shape into a square on a serving platter, as in the picture opposite) and smooth the surface. Liberally cover the surface with chives, and gently press these into the pâté. Cover and chill until required. The pâté keeps for a few days in the fridge. Serve with thin toasts and pickled cucumber (method follows). [ABSTRACT FROM PUBLISHER]