You will need
150 – 180 g hot smoked peppered salmon trout
250 g cream cheese
2 – 3 T (30 -45 ml) plain full cream yoghurt
finely grated zest and juice of 1 small lemon
1 ½ t (7.5 ml) Ina Paarman’s Lemon & Black Pepper Seasoning
3 – 5 drops of tabasco
a selection of baby cucumber, radishes, rocket, baby carrots and crackers or bread of your choice
Method
Peel the skin from the salmon and discard.
Flake the fish into a food processor and briefly process with the cream cheese, yoghurt, the lemon zest, juice, Lemon & Black Pepper Seasoning and a few drops of tabasco
Blitz until light and smooth.
Taste. Add a little more yoghurt if you think it could be a touch looser and blitz again,
Cover and refrigerate.
Serve with a selection of seasonal vegetable sticks and cracker breads.
