Smoked salmon, dill & lemon paté

• smoked salmon↗150g g

  trimmings are fine

• Boursin Garlic & Herbs Cheese↗200g g
• crème fraîche↗1 tbsp tbsp

  only if you have some

• juice half a lemon
• small bunch dill or chives↗

  chopped

• breadsticks↗

  or granary toast, to serve

Step-by-step instructions

1. 1

   If you aren’t using smoked salmon trimmings then chop the smoked salmon into small pieces. Tip the Boursin Garlic & Herbs Cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.

2. 2

   Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.