"The fish with the Hebridean Flavor" comes from Tobermory, on the Isle of Mull, a charming fishing village where the exceptional cold bay water results in farmed salmon of superior quality. Silky and succulent with a unique tang of spices and wood smoke, it blends well with a few ingredients for this pâté

• 1/2 cup (1 stick) unsalted butter, softened
• 3 tablespoons dairy sour cream
• 1 teaspoon fresh lemon juice
• freshly ground white or black pepper
• 3 tablespoons minced scallions, with some pale green tops
• 1/4 cup diced smoked salmon
• Fresh watercress leaves

In a medium bowl cream the butter until light and fluffy. Add sour cream and lemon juice. Season with pepper. Beat again. Stir in scallions and salmon. Mix to blend well. Refrigerate, covered with plastic wrap, at least two hours and up to two days. Serve in a mound on a plate. Garnish with watercress leaves.