Smoked salmon and lime pate

• 200 gr. smoked salmon
• 125 gr. natural yoghurt
• 1/2 lime
• A few sprigs fresh dill
• 1 small bunch of fresh chives
• 2 tsp. capers
• 1 generous pinch of freshly ground black pepper
• 1 pinch salt

1. Get the ingredients together.
2. Grate the rind of half a lime and wash the fresh herbs well.
3. Put all the ingredients (except the capers) in the food processor, including the juice of the half lime
4. Blitz and then add the capers
5. Blitz again until you get a smooth pate texture
6. Serve in tartelettes like the main photo, or as canapes in this one.
7. The pate keeps well for a day in the fridge, so it's one of those things you can make early on and take out and prepare the canapes just before serving.

salmon, natural yoghurt, lime, dill, chives, capers, generous, salt

Taken from cookpad.com/us/recipes/277541-smoked-salmon-and-lime-pate (may not work)