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Ingredients
- 100g smoked salmon cuttings
- 100mL thick yoghurt
- 200g cream cheese, at room temperature
- 2 tsp horseradish cream
- 1 tbsp lemon juice
- Black pepper, freshly ground
- 1 red onion, finely sliced into rings
- Salmon roe (optional)
- 1 lemon, quartered
Method
Combine the smoked salmon cuttings with the yoghurt, cream cheese, horseradish cream, lemon juice and pepper in a food processor and whiz.
Refrigerate until required.
Makes 1 cup
