Crannog Smoked Salmon & Cream Cheese Pâté

Finely chop high-quality smoked salmon.

In a bowl, mix cream cheese with a little crème fraîche, lemon zest, lemon juice, and plenty of fresh dill.

Fold in the chopped salmon and season with lots of black pepper.

Mix until creamy but still textured.

Chill for at least one hour before serving.

Serve with traditional Scottish oatcakes or toasted sourdough.