Smoked Salmon Dip
- 1 tsp horseradish
- 4 tablespoons creme frache or full fat Greek yogurt
- 200g pack smoked salmon slices, chopped
- zest of 1 lemon
- 1 tablespoon capers, chopped
- 1 tablespoon chopped fresh dill
- selection of raw veges for dipping such as red pepper and celery
- Combine the creme fraiche (or Greek yogurt) into a bowl with the salmon, lemon zest, capers, dill and pepper. .
Mix together, then spoon into a serving dish, cover and chill.
Serve with vegetable sticks