You will need

• 75g smoked salmon
• 100g full-fat soft cheese
• 50g unsalted butter, melted and cooled
• Juice of 1/2 a lemon
• 1.25ml / 1/4 tsp cayenne pepper

To prepare

Cut the salmon into small pieces. Place in blender with the cheese, melted butter lemon juice and cayenne pepper
Work the ingredients until well mixed, adding more lemon juice if required. Spoon into 2 individual souffle dishes or ramekins. Level the surface and chill for at least 2 hours
If wrapped with clingflim this will keep for at least 1 week.

cooking for one or two