275 g (9 oz) sweet chilli roast salmon fillets (available pre-packed from supermarkets)
125 g (4 oz) cream cheese
1–2 teaspoons sweet chilli sauce, according to taste (optional)
2–3 teaspoons lemon juice, according to taste
salt and pepper
snipped chives or coriander, to garnish (optional)
Wrap the blinis in foil and warm them in a preheated oven, 180˚C (350˚F), Gas Mark 4, or according to the packet instructions.
Meanwhile, remove the skin from the salmon and flake the flesh into a bowl. Add the remaining ingredients and mash with a fork to the desired consistency. (This can be done in a food processor if you wish.) Season to taste.
Serve the pâté with the warmed blinis, garnishing with the chives, if desired.