Gleneagles pâté
By Anna Haugh From Saturday Kitchen Ingredients For the Gleneagles pâté 350g/12oz smoked salmon, in long slices 100g/3½ oz unsalted butter, at room temperature 300g/10½oz crème fraîche 150g/5½ oz cream cheese 125g/4½oz smoked mackerel 120g/4oz cooked trout 1 tbsp pink peppercorns, crushed 2 lemons, …