HOT SMOKED SALMON PATE

INGREDIENTS

350g lightly smoked salmon fillets
100g cream cheese
100g Greek yoghurt
Zest of 1 lemon, plus 1 tbsp juice
2 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
3 tbsp capers, rinsed and chopped

METHOD

1. Preheat the oven to 200°C/180°C fan/gas 6. Place the salmon fillets in a roasting tin, skin side down, and roast for 15-20 minutes until cooked through. Remove the skin and set aside to cool.

2. Combine all the remaining ingredients in a medium bowl and season to taste using plenty of black pepper. Flake the salmon over and combine well. Add more lemon juice if needed and check the seasoning. Spoon into six pots, cover and chill until needed. Serve with Melba toast, extra lemon and a salad of fennel and herbs.