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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
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