Ingredients
1 1/2 x 200g packs of light Philadelphia or other cream cheese
250ml half fat creme fraiche
250g smoked salmon
3 spring onions washed and chopped
Handful of fresh dill washed and chopped
Juice of 1 lemon
Salt and Pepper
Preparation
Put everything in a processor and blitz until smooth, scoop into whatever you’re serving it in then cut up thin strips of smoked salmon and place on top with a tiny sprig of dill. Chill in the fridge until you’re ready to serve. It’s better if you can make it a few hours before serving to allow the flavours to meld together. We served with french toast.
This could serve 6 people as a starter, possibly more if you were serving alongside other nibbles.
