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Smoked trout and dill dip

By Abigail Donnelly
4
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.