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
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.