Ingredients

Method

• 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

Ingredients

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.