Hot Smoked Smoked Salmon Dip
- 4 oz Regal Beech Wood Hot Smoked Salmon
- 3.5 oz crème fraiche
- 1x tablespoon horseradish
- Half lemon, Juice and zest
- 1x tablespoon fresh dill, chopped
Combining the creme fraiche, horseradish, lemon and dill, mix until smooth before gently folding through the flakes/chunks of hot smoked salmon.