This simple party starter (or prelude to the Christmas dinner) couldn’t be any easier to make.

How many you make really depends on how much smoked salmon pate and bread sticks you have available.

So, if you’re planning to buy smoked salmon for the festive season, then make sure you buy enough of our smoked salmon pate to cater for your guests, too.

Ingredients

• 500g tub of John Ross Jr’s Smoked Salmon Pate
• 100g pack of John Ross Jr’s Traditional Smoked Salmon
• Good quality breadsticks
• Enough spring onion to garnish the number of shots you wish to serve
• One lemon, chopped into fine segments (see photo)

Method

Take your shot glasses and line them up. Simply fill each shot glass with the smoked salmon pate so they’re full up to approximately 1cm from the top.

Take the Traditional Smoked Salmon and chop into squares between 1.5 – 2cm in size before either folding or rolling each piece and delicately placing it in the centre of the glass and on top of the pate.

Break the breadsticks into smaller pieces, each around 6cm in length, and then insert into the pate at the side of each of the glasses.

Lay one piece of the finely cut lemon segment next to the piece of smoked salmon before sprinkling on the finely chopped spring onion. And there you have it!