Smoked salmon pate is a wonderful starter - salmon, creme fraiche and lemon juice are blitzed together until smooth, then put into dishes and left to chill before serving. Sometimes, the best recipes are the most simple recipes.
- 500g smoked salmon
- 180g creme fraiche
- 4 tbsp. lemon juice
- Black pepper
Chop the salmon and throw into a blender with the creme fraiche, lemon juice and black pepper. Whiz until blended, about 10 seconds.
Spoon into ramekins and chill in the fridge.