Smoked fish pâté
¼ cup (65g) cream cheese 2 tablespoons sour cream finely grated zest and juice of 1 lime 1 teaspoon extra virgin olive oil 1 tablespoon prepared horseradish 400g hot smoked salmon, skin removed 1 tablespoon dill sprigs sea salt and ground black pepper lime wedges, to serve
1 Place the cream cheese, sour cream, lime zest and juice, olive oil and horseradish in a food processor. Blend until smooth and creamy. 2 Gently break up the salmon fillets, flaking them into small pieces, and add them to the mixture in the food processor. Add the dill and process until the mixture forms a thick paste. Add salt, pepper and extra lime juice, to taste. 3 Cover with plastic wrap and place in the fridge for at least 2 hours. Serve chilled with lime wedges and lavosh (below).