Smoked fish pate with gherkins and dill

Name: Smoked fish pate with gherkins and dill
Ingredients: 150 g Smoked fish, bones removed (Main); 150 g Cream cheese; ½ Lemons, zest and juice; 2 Tbsp Dill, chopped, plus extra leaves to serve; 1 serving Cornichons, to garnish; 1 serving Lemon wedge, to garnish; 1 serving Rice crackers, Black Sesame Wholegrain by Huntley & Palmers

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Servings: 1

smoked fish pate

Ingredients

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150 g Smoked fish, bones removed (Main)150 g Cream cheese½ Lemons, zest and juice2 Tbsp Dill, chopped, plus extra leaves to serve1 serving Cornichons, to garnish1 serving Lemon wedge, to garnish1 serving Rice crackers, Black Sesame Wholegrain by Huntley & Palmers

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Instructions

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Step 1

Place the fish, cream cheese, lemon and dill into a food processor. Whizz until well combined but still a little chunky.

Step 2

Season with salt and pepper. Serve on Huntley & Palmers Wholegrain Rice Crackers with a dill sprig, baby gherkin and a squeeze of lemon.

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