Smoked salmon pâté with quick-pickled radish and cucumber

Method

1. In a large mixing bowl, put the smoked salmon, cream cheese, lemon juice, parsley, single cream and horseradish sauce and a good few turns of black pepper and salt. Use a stick blender to blend until smooth. Alternatively, whizz in a blender or mini chopper. Set aside.
2. Finely slice the radishes and peel the cucumber into ribbons then put in a mixing bowl. Pour over the white wine vinegar and add the caster sugar, then season generously with salt and toss. Stand for 5 minutes.
3. Serve the pâté and pickle with blinis or toasted sourdough and a drizzle of extra-virgin olive oil.