This is a great dip as it last in the fridge for a couple of weeks.
• Handful of chopped dill (you could also use chives)
• Juice of 1 lemon• 2 hot smoked trout fillets
• 1 tub of cream cheese
• Salt and pepper to taste
Mix all ingredients together in a bamix or magimix till a paste has formed and the colour is consistently pale pink. Then place in ramekins or similar (makes 2). Finally decorate the finished product with some dill leaves and serve with tasty biscuits or celery.
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