Put the sesame seeds into a dry frying pan on a moderately high heat.
Shake the pan gently as the sesame seeds dry-fry – this is a good way to toast them.
Cook for 3-4 minutes, until they turn a light biscuit-colour. Then cool the seeds.
Cut the smoked salmon into strips and put them into a food processor with the cream cheese.
Whiz till smooth, adding the black pepper and lemon juice.
Scrape this mixture into a bowl and mix in the cooled sesame seeds thoroughly.
Spread an even amount of pate on each oatcake and put a small dill frond on top.
8 oz. / 220g smoked salmon
8 oz. / 220g low fat spreading cheese
2 oz. / 50g sesame seeds
About 15 grinds of black pepper
2 tablespoons lemon juice
Dill, for garnishing