Place cream cheese, creme fraise, lemon juice, chopped dill (or chives) and diced smoked salmon in a mixing bowl.

Add salt and pepper to taste (not too much salt as the salmon is already quite salty).

Blitz with a hand blender until pate reaches the required smoothness. You can leave it fairly coarse.

Refridgerate until you want to serve.

Serve with toast, crackers or french bread.