Smoked salmon and cream cheese are two of our favourite things, this simple spread can be whipped up in minutes and tastes amazing.
1 tub or block of cream cheese
50g premium sliced smoked salmon
Squeeze of fresh lemon juice
Pinch of course sea salt
Add all ingredients to a food processor and blend until smooth, thick and creamy. Serve generously slathered over sour dough rye, topped with avocado and fresh dill. The spread will keep covered and refrigerated for 5-7 days – if it lasts that long!