Easiest Salmon Pate (Rachel Allen)

SERVES 4

INGREDIENTS

• 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)

METHOD 

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.