Salmon and dill dip

This takes no time at all to make and can be enjoyed as a dip with our Crispbread Bites or spread onto our mini or larger crispbreads for a canapé or a light lunch.

Ingredients

  • 100g/3.5oz pack hot smoked salmon flakes
  • 180g/6oz pack light cream cheese
  • 1 lemon, juice and zest
  • Small bunch dill
  • 1 tsp creamed horseradish

Method

  1. Tip the salmon flakes, cream cheese, lemon juice and zest in a blender. Roughly chop most of the dill and add to the blender along with the horseradish and some seasoning.
  2. Blend until you have a chunky dip, then scoop into a bowl, decorating with the reserved dill.

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