7 oz smoked salmon
7 oz cream cheese
3 oz creme fraiche
juice from 1/2 lemon
1 tablespoon chopped dill
salt and white pepper
- Place all the ingredients in a blender and blend until you have a coarse pate.
- Season with salt and white pepper.
- Fill 4 small glass jars with the pate and seal with the lids.
- Keep in the fridge until serving with toast and watercress.
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