Smoked Salmon & Lemon Dip

his is a great way of using up smoked salmon cuttings or leftovers. While it has a remarkable - and desirable - similarity to Greek taramasalata made with smoked cod's roe, this dip is creamier, lighter and fluffier. If you're feeling really extravagant, add a tablespoonful of salmon roe, and scatter more roe on top to serve. Serve with drinks at an al fresco summer party, or on individual plates as a first course.

Feeds 6

• 200 g cream cheese, room temperature
• 100 ml yoghurt or sour cream
• 2 tsp horseradish cream
• 60 g smoked salmon cuttings or salmon roe
• 1 tbsp lemon juice
• freshly ground black pepper

1. In a food processor, combine the smoked salmon cuttings with the cream cheese, yoghurt, horseradish cream, lemon juice and pepper and whiz.
   
   
2. Turn out into a bowl, and scatter with finely snipped chives, and serve with your choice of dipper.