1 Flake the flesh of the Smokie from the skin, be very attentive of the bones.
2 Put the Smokie, crème fraîche, cream cheese, lemon zest and dill, in a food processor and blend. Slowly add in enough lemon juice to loosen the mixture.
3 Fold in the cayenne and check seasoning. Serve chilled with some warm juniper and rosemary soda bread