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Cheesecake terrine with buttery pears

Smoked trout and dill dip

Smoked trout and dill dip

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Smoked trout and dill dip

By Abigail Donnelly

Serves 4

Difficulty Easy

Ingredients

150 g fillet of lightly smoked salmon smoked salmon trout fillet
½ tub cream cheese
½ cup chopped fresh dill
Lemon juice
2 T creamed horseradish
6 sliced artichoke bottoms
Seasoning, to taste
Pitta bread wedges

Method

Use a fork to flake 150 g fillet of lightly smoked salmon trout fillet into a large bowl. Fold in ½ tub cream cheese, ½ cup chopped fresh dill, a squeeze of lemon juice, 2 T creamed horseradish, 6 sliced artichoke bottoms and seasoning, to taste. Toast pitta bread wedges and serve alongside the dip for dunking.