Smoked Salmon Pate and Thyme Crackers

Zesty Smoke Salmon Pate goes perfectly with the crunchy but fragrant thyme flatbread crackers.

Ingredients for Pate:

• 200g Smoked salmon Trimmings
• 100g Cream Cheese
• 100g Creme fraiche
• 1 tbsp Horseradish
• Zest of a Lemon
• Juice of half a Lemon
• Handful of Fresh Dill

Ingredients for Flatbread Crackers:

• 180g all purpose flour
• 2 tsp dried Thyme
• 1 tsp ground black pepper
• 1 tsp salt
• 1 tsp sugar
• 2 tbsp olive oil
• 220ml cold water

Pâté Method:

1. Place all of the ingredients in to a food proccessor
2. Taste the Pate and season with salt and peeper to taste.

Flatbread Crackers Method:

1. Place all of the ingredients in to a bowl and mix together until it form a dough texture and place in the fridge for 10 minutes.
2. On to a floured surface roll out the flatbread as thin as you can and cut in to rectangles!
3. Place them on to a baking tray and prick with a fork to try and prevent bubbles
4. put in the oven at 180°C for 4-5 on each side and then turn off the oven and leave them in there for the next hour to dry out and to become really crispy.