130g cream cheese
100g crème fraiche
200g smoked salmon
Zest of 1 lemon
Juice of ó lemons
10g creamed horseradish
10g fresh dill – finely chopped
1 tsp of caper berries (optional)
15g malt extract
Season with salt and pepper to your taste
Simply place all the ingredients into a blender and blitz until smooth, then place in the fridge for half an hour before serving. Serve on toast or crackers with a sliver of smoked salmon and a small sprig of dill.
