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