Fillet of smoked salmon cut into thin slices. Butter to melt, set aside 4 tbsp, the rest pour into a blender. To the same place the fish and whisk until smooth. Prepare white pepper, lemon, cognac and a bunch of dill.

Dill finely chop and place in a bowl with the fish. There also pour lemon juice and brandy. Stir and cover with clingfilm. Whip the cream until stable peaks and fold them gently into the fish mass. Place the pate in the ramekins to cool in the fridge. After a while pour on top of the pate with melted butter and put it finally in the fridge to cool until needed.

As a result, you will get a very tasty, not afraid of the word, a gourmet snack that you will serve in good stead not just in life, if you remember this recipe and will use them.