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