Anna Haugh served up tasty Gleneagles pate with trout, smoked salmon, mackerel and cucumber salad on Saturday Kitchen.

The ingredients are: 350g smoked salmon, in long slices, 100g unsalted butter, at room temperature, 300g crème fraîche, 150g cream cheese, 125g smoked mackerel, 120g cooked trout, 1 tbsp pink peppercorns, crushed, 2 lemons, zest and juice and 1 bunch freshly dill, finely chopped.

For the salad: 100ml extra virgin olive oil, 50ml white wine vinegar, 1 tsp caster sugar, pinch salt, 1 tsp Dijon mustard and 1 cucumber, peeled with a vegetable peeler into ribbons.

To serve: melba toast.

See more pate recipes in the book titled: 50 Pate Recipes: Happiness is When You Have a Pate Cookbook! available from Amazon now.