125g cream cheese
130ml thickened cream
30ml lime juice
130g smoked peppered salmon fillets (store bought)*
1 tablespoon dill
2 tablespoons chives, finely chopped
1 pinch cayenne pepper
Sea salt & cracked pepper
1 rustic baguette (store bought)
Makes 1 1/2 cups
- In a food processor, add softened cream cheese, cream, lime juice, 100g peppered salmon and dill and blitz until smooth. Transfer to a bowl and add remaining broken up salmon, half of the chives, cayenne pepper and mix well. Season to taste and spoon into a serving dish, top with remaining chives.
- Preheat oven to 180°C (350°F). Cut bread into slices and place on baking tray, toast until lightly browned, remove from oven and place on a cooling rack. Transfer to serving plate and serve.
*Smoked peppered salmon fillets are available in supermarkets or you can use plain smoked salmon fillets.