Back home
Ingredients
Method
- 150g smoked salmon
- 1 tub cream cheese
- 1 tbsp creme fraiche
- 1⁄2 lemon
- Small bunch of dill, chopped
- Toast to serve
- Salt and pepper
- Chop up the smoked salmon into small pieces, and add the cream cheese, creme fraiche, and lemon juice into a food processor. Season well, and blitz until almost smooth but still with a bit of texture. Stir in the chopped dill, and serve with hot toast.
5 mins
4 serving
Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!
Build my box