INGREDIENTS:
- 75g hot smoked salmon, flaked
- 125g plain smoked salmon
- Juice & zest 1/2 lemon
- 1/2 cup cornichons (45g)
- 1 tablespoon capers
- S/P
- Pinch cayenne
- Pinch fresh dill
METHOD:
- Place all ingredients into the bowl of a food processor and whizz until smooth.
- Transfer to sterilised jars and chill in the fridge. Will keep for 3-4 days.
- Serve cold with crusty bread.
