posh presentation of pate please :)

[bumpybecky]

that's a lot of 'p's...

I'm making smoked salmon pate for starter for Christmas day, but could do with some proper posh foodie type input on presentation please.

I can get hold of enough ramekins, but maybe a bit big and don't want to give loads as don't want to fill everyone up before Christmas dinner. I could just put a little bit in them, but was worried it looked stingy...

I don't have anything smaller other than the foil cases from mince pies. Now I'm not sure if this is just an excuse to eat 12 mince pies just to save the cases, or in fact a genius idea!

So do I go with...

a. (stingy?) not full ramekins
b. empty foil pie cases
c. something else!

thanks oh great and wise MNers

Could you make it into a terrine and then slice it? Not sure if it would be firm enough?

ooh that might work, thanks :)

I did a trail run on tuesday and there's some left. It is fairly firm as has lots of cream cheese in it. I think it might work as a sliced thing

Don't bother with ramekins etc, do quenelles!

How to make them

How they will look

Take a bit of practice (use ice cream, then just eat it scoop it back into the tub once done) but when you get them right, they look really nice on a plate.

Make melba toast curl as it drys place over a cup to make little baskets. Store in airtight tin until ready. Garnish plates with baby leaves and dressing toast basket in the middle and wedge of lemon tied in muslin .. looks posh but very easy