Hot Smoked Salmon Dip

Hot Smoked Salmon Dip

Summer snacking is in full swing, although dare I say it might be coming to an end looking out of the window at a damp August day. I'm always keen to try out new ways of turning our smoked salmon into something that can be spread among a few more people. The inspiration for this comes from a white fish pâté I had in the US. You can make it thinner or thicker to taste with lemon juice or more mayonnaise. It's really super simple and totally delicious.

You'll need:

130g of hot smoked salmon

60g mayonnaise

60g Greek yoghurt

Pinch of coarse ground black pepper. 

Juice of half a lemon

10g fresh dill

 

Method:

Add all ingredients to a food processor and blitz to required consistency. Done! Serve with carrot/celery sticks (healthy) or tortillas (more fun)

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