8 oz. smoked salmon
2 oz. soft butter
1 tbsp. oil
3 oz. double cream
A pinch nutmeg
Freshly ground pepper
1 tbsp. lemon

Remove the skin and any bones from the salmon, then chop it finely. Beat the butter and oil together until soft, then gradually beat in the fish until the mixture becomes thick. Mix in the lemon juice, cream, nutmeg and black pepper to taste, then turn the pate into a small dish and chill before serving with toast.