This quick and tasty and lower fat pate is excellent for last minute entertaining as it only takes a few minutes to make, all you need to do is allow for chilling time in the fridge.

The combination of salmon, dill and lemon works very well together to make this pate a firm favourite.

Serve with these crispy tortilla chips, toast or crusty bread which ever you prefer.

Serves 2 as a light lunch

120g smoked salmon, I used salmon trimmings

60g low fat soft cheese, I used Philadelphia

30g low fat crème fraiche

Small bunch of fresh dill

1 small lemon

Salt and freshly ground pepper

2 large whole wheat tortilla wraps

Sprinkle of cayenne pepper

Method

Preheat your oven to 180c, gas 4, 350f

Put the smoked salmon trimmings, lemon zest and most of the fresh dill into a small food blender, whiz them up briefly until smooth, then transfer to a mixing bowl.

Add the low-fat soft cheese, low-fat crème fraiche, salt and pepper, and lemon juice to the salmon mixture, gently stir together.

Transfer to a dish and chill in the fridge for at least an hour.

Place the tortilla wraps on a chopping board and with a sharp knife cut into large bite size pieces, spray a non-stick baking tray with low-calorie spray and place the tortilla wrap pieces on the tray.

Place in the oven for a few minutes until crisp and golden brown, keep an eye on them as they will burn very easily as I have found out in the past to my detriment.

Serve the pate with the tortilla chips and a salad garnish.