85g/3oz smoked salmon trimmings

85g/3oz smoked trout fillets

255g/9oz lactose free cream cheese

150ml/5fl oz lactose free double cream

1 tbsp chives

30g/1oz lactose free butter

½ tsp cayenne pepper

1 lemon, juice only

freshly ground black pepper


Place the salmon, trout and lactose free cream cheese and lactose free double cream into a blender.

Add the lactose free butter, cayenne pepper, lemon juice and seasoning.

Blend the mixture to a paste. Check the seasoning before removing from the blender.

Put the paté in a dish and allow to set in the fridge. Serve with salad leaves and toasted gluten free bread.

Recipe adapted from: Good Food

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