Peel the skin from your smoked salmon pieces. Discard the skin.
Put all of the ingredients into a small blender, and blend until the mixture is smooth.
Put the pate in a serving dish, and garnish with cayenne pepper and/or finely sliced spring onion. I like to serve with toasted bread, but it is also delicious with crackers or crudites.
* The dip itself is gluten-free and can be served with gluten-free crackers or crudites as required.* It can be made the day before - just save the garnish until serving.* Use good quality hot smoked salmon pieces - it will give you more flavour and better texture.