Salmon pate | Slimming World book App store Group 11 cancel / close Asset 1 Group 13 Group 27 Page 1 Group 9 Asset 10 sound_off sound_on Group 13

Ingredients200g skinless salmon fillet120g pack smoked salmon (or use smoked salmon trimmings)3 tbsp fat free natural yogurt1 tsp lemon juiceSmall handful of fresh dill, plus sprigs to garnish (optional)Salt and freshly ground black pepperMethodPut the salmon fillet in a small pan and cover with water. Bring to the boil, reduce the heat to medium and simmer for 10-12 minutes or until just cooked through. Drain well.Meanwhile, put the smoked salmon, yogurt, lemon juice and dill in a food processor. Flake in the cooked salmon fillet, season to taste and whizz until roughly combined.Spoon the paté into a shallow bowl, garnish with dill sprigs, if using, then cover, cool and chill for at least 1 hour.Keep in the fridge for up to 2 days and serve with crispbreads or your favourite crudités.