Smoked salmon dip

This is brilliant for a buffet at Christmas with veggie dips or in a jacket potato and salad. This makes a big bowl and keeps in the fridge for a good 4-5 days.

120g smoked salmon trimmings

1 small clove garlic

2 tbsp each parsley, dill and chives.

1 small pot quark and 0% fat Greek yogurt. 

1 tsp black pepper salt to taste

Juice and zest of 1 small lemon 

1. Reserving half the salmon, add the ingredients to a blender and blend till smooth.

2. Stir through the rest of the salmon trimmings and put in a pot covered in cling film and place in the fridge for a couple of hours for the flavours to mingle.
love Emily x

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