Rachel Allen's Smoked Salmon Pâté

I love this pâté on crusty white or brown bread or crackers. It is also lovely served on a little crostini for a party.

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   In A food processor, whiz up the smoked salmon, then add the cream cheese and crème fraîche.
   
   Empty into a bowl and fold in the lemon juice, salt (you might not need any), pepper and chopped fennel if using. Sometimes I fry 50g/2oz sliced or chopped smoked salmon in 1/2 tsp butter for 1 minute, until it is cooked, then I put it on a plate to cool. When cool, I flake it up with a fork and fold it into the pâté.
   
   This makes a really good, slightly rustic, smoked salmon pâté. Serve on crusty white or brown bread.