Smoked Salmon, Lemon and Dill Pâté

1. Place the smoked salmon, cream cheese and soft butter in a blender and whizz until smooth. Add the lemon juice, chopped dill and horseradish and blend for 30 seconds.
2. Using a spatula, scrape the pâté into four individual ramekins, then chill in the fridge for 20 minutes. Serve with warm toast and mixed salad leaves.

LIGHTEN UP

If you're watching your fat intake, use low-fat butter and low-fat cream cheese.