Samoked salmon combines with cream cheese and creme fraiche in this easy peasy recipe to create a creamy, salty and slightly tangy dip, perfect for serving as part of a Mediterranean platter with pitta breads and olives.
- 200g soft cream cheese
- 100g creme fraiche
- 100g smoked salmon
- Juice of 1 lemon
- Black pepper
- Extra-virgin olive oil
Put the cream cheese, creme fraiche, smoked salmon and lemon juice into a blender. Pulse until smooth and creamy.
Tip the dip into a bowl, sprinkle with black pepper and drizzle with olive oil to serve. Best served chilled.