- 225g Smoked salmon
- 100g cream cheese
- 50ml double cream
- ½ lemon, juice
- 10 capers
- Black pepper
- With the ‘S’ blade attached, place all ingredients into the food processor.
- Blitz on a slow speed, until the desired consistency is reached. For a lighter pate, add extra lemon juice.
- Garnish with capers and cracked black pepper.