Serves 4
250g hot oak smoked salmon, the trimmings from a whole side are perfect
250g soft cheese
oatcakes or sourdough toast to serve

You may be wondering why this recipe comprises only two ingredients. Having experimented with additional components, I have concluded that no further additions are necessary. The key element is the hot oak-smoked Scottish salmon, which provides all the requisite flavour. 

Combine my hot oak-smoked salmon with the cream cheese, using a wooden spoon to break the fish into small pieces. Avoid overworking the mixture; retaining small fragments enhances both the appearance and the taste. 

Serve with warm slices of sourdough bread or oatcakes. Enjoy.