Smoked salmon and cream cheese pâté

Serves two.

You will need:

• 75g smoked salmon
• 100g full-fat soft cheese
• 50g unsalted butter, melted and cooled
• Juice of 1/2 a lemon
• 1.25ml / 1/4 tsp cayenne pepper

To prepare:

Cut the salmon into small pieces. Place in blender with the cheese, melted butter lemon juice and cayenne pepper. Work the ingredients until well mixed, adding more lemon juice if required. Spoon into two individual soufflé dishes or ramekins. Level the surface and chill for at least two hours.

If wrapped with clingflim this will keep for at least one week.

cooking for one or two