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Smoked Salmon Pâté

This quick and easy pâté also makes a tasty starter served with gluten-free toast.

Serves 16

Hands-on time: 10 minutes

200g (7oz) full-fat cream cheese

50ml (2fl oz) crème fraîche

Small bunch fresh dill

100g (3½oz) smoked salmon

Finely grated zest and juice ½ lemon

TO SERVE

16 Little Gem lettuce leaves

Lemon wedges

Per canapé 76 cals, 2g protein, 8g fat (5g saturates), 0g carbs (0g total sugars), 0g fibre

1. Pulse the cream cheese, crème fraîche and most of the dill in a food processor until combined. Then pulse in the smoked salmon, lemon zest and juice and some salt and pepper, until combined but still retaining some texture. Scrape into a serving bowl or jar, cover and chill.

2. To serve, garnish the chilled pâté with reserved dill. Serve with Little Gem leaves and lemon wedges.

GET AHEAD

Make the pâté up to 2 days ahead. Cover and chill. To serve, mix to recombine and then complete recipe.