Smoked salmon, dill & lemon paté

400 kcal or less blended canape canapés creamy dip dips fish on toast fish pate fish spread mains potted fish quick quick dips quick starters salmon on toast set pate smoked fish terrine under 10 minutes

N/A

Serves 4 as a starter, 8 as a dip

Source

Ingredients

150g smoked salmon, trimmings are fine

200g tub soft cheese

1 tbsp crème fraîche, only if you have some

juice half a lemon

small bunch dill or chives, chopped

breadsticks or granary toast, to serve

Method

If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.