Method. Place the both smoked salmons in a food processor bowl. Season well with black pepper then blend to a chunky paste. Add the crème fraiche, horseradish, lemon zest and dill and pulse until combined. Toast the bread and serve with the pate, rocket and lemon wedges.. Cook the linguine according to packet instructions. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraîche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if.
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