Instructions: 1 Preheat the grill. Arrange the bread on a baking sheet and lightly toast on both sides. Melt the butter in a small pan and immediately remove from the heat.

2 Remove any excess skin and bones from the canned salmon and place in a food processor. Add the smoked salmon, creme fraiche, creamed horseradish and a good squeeze of lemon juice.

3 Remove the bread from the grill, cut off the crusts and cut in half through the bread and cut into triangles. Put back on the baking sheet, untoasted side up and toast again until lightly browned and curled around the edges.

4 Season the salmon mixture with plenty of freshly ground black pepper and whizz for about 10 minutes.

5 With the machine running, slowly pour in the melted butter through the feeder tube, leaving any sediment in the bottom of the pan.

6 Spoon the pate into small ramekins set on a plates and garnish each one with a dill sprig. Arrange some of the melba toasts around the side and serve at once.

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