Smoked Salmon Pate

The sun's shining and I fancy serving this bobby dazzler of a dish as a starter with a cold beer or a glass of fizz on the patio this evening. 

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

Lemon wedges

Breadsticks or granary toast, to serve

Method

I like to use supermarket basic smoked salmon trimmings as they taste just a good as the posh stuff but are half the price. If you have larger pieces then chop them into small pieces. Tip the soft cheese, crème fraîche and lemon juice into a food processor, season generously with black pepper and blitz together. 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 with lunch on the patio.