Hot Smoked Salmon and Horseradish Pâté (gf)

Sometimes you just need a quick put-together and this ticks all the boxes.

200 grams hot smoked salmon, skin removed (see Cook’s note)

150 grams cream cheese, at room temperature

2 tablespoons horseradish sauce, or more to taste

finely grated zest 1 lemon sea salt and ground pepper

small handful dill, roughly chopped

Gently pull the salmon apart with two forks and set aside.

Beat the cream cheese well to lighten it in texture then stir in enough horseradish to taste, along with the lemon zest. Season generously with salt and pepper then stir through the salmon and most of the dill, leaving it with some texture. Chill if you like a firmer texture.

Serve with crispbreads, crackers or crusty sourdough along with a bowl of cornichons and sprinkled with the remaining dill.

You can substitute smoked fish for the salmon.