Salmon and Cream Cheese Dip

• 250
  
  g cream cheese, not lite
  
• 210
  
  g salmon, tinned, red
  
• 2
  
  teaspoons lemon juice
  
• 3
  
  teaspoons milk
  
• ¹⁄₄
  
  teaspoon lemon zest
  
• 1
  
  tablespoon salad cream
  
• 1 ¹⁄₂
  
  tablespoons chives, fresh and finely snipped
  
• ¹⁄₄
  
  teaspoon pepper, black course
  
• 
  
  salt
  

directions

• Drain the Salmon well. Remove any skin and bones and crumble into a bowl.
• Beat the cream cheese with the milk and lemon juice until its smooth, add the salmon, salad dressing, chives, salt and pepper, beat all together until well mixed. Refrigerate for a few hours at least,but 24 hours is better as the flavours blend.
• Add slightly more milk to the mix if it’s a bit too stiff as cream cheese differs from one brand to another.
• Salad cream has a more tart flavour than mayonnaise,so do us that if possible.