Instructions: Snip the salmon into very small pieces with a pair of scissors. Place in a bowl and sprinkle with the lemon juice and black pepper.

Add the mayonnaise and cream cheese to the salmon and work together with a wooden spoon until evenly blended.

Spoon into 4 individual dishes and chill in the refrigerator for 2 hours.

Cut 4 thin slices of lemon or lime and make a cut into the centre of each.

Twist slices and stand on top of each serving of pate. Add a small sprig of parsley or dill to garnish.

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