Ingredients

• 250 g smoked salmon
• 200 g cream cheese
• 80 ml 35% whipped cream
• 2 tbsp lemon juice
• 1 tbsp fresh dill
• 1 tsp chopped capers
• 1 Pepper to taste

Instructions

1. 1

   Blend the smoked salmon with the cream cheese in a food processor.

2. 2

   Add the lemon juice, dill, and capers. Blend briefly.

3. 3

   Gently fold in the whipped cream with a spatula.

4. 4

   Pour into serving glasses or a bowl.

5. 5

   Refrigerate for at least 2 hours.

6. 6

   Serve with blinis or Melba toast.