Smoked Salmon & Lemon Dip

Smoked Salmon & Lemon Dip

Core recipe

This is a great way of using up smoked salmon cuttings or leftovers. If you're feeling really extravagant, add a tablespoonful of salmon roe, and scatter more roe on top to serve. Serve with drinks at an al fresco summer party, or on individual plates as a first course.

Feeds 6

200 g extra light philadelphia cheese, room temperature

100 ml natural yoghurt or 0% fromage frais

2 tsp horseradish sauce

60 g smoked salmon cuttings or salmon roe

1 tbsp lemon juice

freshly ground black pepper

In a food processor, combine the smoked salmon cuttings with the cream cheese, yoghurt, horseradish cream, lemon juice and pepper and whiz.

Turn out into a bowl, and scatter with finely snipped chives, and serve with your choice of dipper.