Serve a rougher blend of this smoked salmon pâté as a starter with salad and oatcakes or blend a bit longer for elegant canapés.
Pop all the ingredients into a blender and pulse until it has a consistency that you desire. Plenty of pepper is good but go easy on the salt, as the smoked salmon will be salty already. Occasionally I would substitute lime and coriander instead of lemon and chives.
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James is joined by chefs Gennaro Contaldo, Antonio Carluccio and Giancarlo Caldesi.