- 100g/4oz good smoked salmon
- 50g/2oz cream cheese
- 150g/6oz crème fraîche
- 1 tbsp lemon juice
- salt and freshly ground black pepper
- 1 tsp chopped fennel (optional)
In A food processor, whiz up the smoked salmon, then add the cream cheese and crème fraîche.
Empty into a bowl and fold in the lemon juice, salt (you might not need any), pepper and chopped fennel if using. Sometimes I fry 50g/2oz sliced or chopped smoked salmon in 1/2 tsp butter for 1 minute, until it is cooked, then I put it on a plate to cool. When cool, I flake it up with a fork and fold it into the pâté.
This makes a really good, slightly rustic, smoked salmon pâté. Serve on crusty white or brown bread.