This is a delicious pâté that makes a little smoked salmon go a long way. Left-over scraps of smoked salmon are perfect for it and it will keep for a week in the fridge.

Serve it at Christmas time on crusty white or brown bread or crackers. It is also lovely served on little crostinis for a party.

Ingredients:

100g good smoked salmon

50g cream cheese

150g crème fraîche

1 tbsp lemon juice

Pepper, and a tiny pinch of salt

1 tsp chopped fennel (optional)

In a food processor, whizz up the smoked salmon, then add the cream cheese and crème fraîche. Empty into a bowl and fold in the lemon juice, salt (you might not need any), pepper and chopped fennel, if using.

Sometimes I fry 50g chopped smoked salmon in ½ tsp butter for one minute, until it is cooked. When it's cool, I flake it up with a fork and fold it into the pâté. This makes a really good, slightly rustic smoked salmon pâté.