Hot smoked salmon pâté with pink peppercorn crackers

1. Put the hot smoked salmon, crème fraîche, double cream, horseradish, lemon juice and dill into a food processor, and pulse until the mixture forms a smooth pâté, but still with some texture. Season and add more lemon juice if necessary. Spoon into individual dishes or one large serving dish. Cover and chill until needed.

2. To make the crackers, reheat the oven to 200°C, gas mark 6. Line 3 large baking trays with baking parchment and dust with flour. Dissolve the yeast and a pinch of the sugar in 75ml warm water, leave for 5 minutes or until it begins to froth, then stir in the rest of the sugar and the oil. Combine the flour, salt and the peppercorns in a large bowl. Make a well in the centre and slowly pour in the yeast mixture, using a fork to incorporate from the outside as you go, then use your hands to bring it into a smooth, soft dough.

3. Divide the dough into 12 equal balls. Lightly dust a clean work surface with flour. Roll the dough pieces out into 15-17cm long, thin ovals. Place 4 on each tray, leaving plenty of space between them. Lightly brush with egg white, then scatter over some more crushed peppercorns. Bake for 10-12 minutes, in batches if necessary, until golden and crisp. Transfer to wire racks to cool.

4. Serve the pâté topped with strips of smoked salmon, salmon caviar and plenty of dill leaves and coarsely ground black or pink pepper, with lemon wedges to squeeze over, and a stack of crackers by the side.