Salmon Dip

Cook Time 20 minutes plus overnight straining

Servings 4

Ingredients

2 cups Greek-style yoghurt, strained overnight 

125g cream cheese, brought to room temperature.

1 bunch of chives, reserve some for garnish 

4 sprigs of dill, reserve some sprigs for garnish

½ lemon, juiced and zested

1 tsp tomato sauce

2 x 200g canned salmon, drained

Splash of Tabasco

Pinch salt

To Serve

Crackers

Method

Place the yoghurt and cream cheese into the food processor along with the herbs, lemon zest and juice, salt, tabasco and tomato sauce, and blitz to combine. Add the drained salmon and pulse 3-4 times.

Serve with crackers.