- 200g smoked salmon, roughly chopped
- 1 tablespoon lemon juice
- 1/2 lemon, zest only
- 200g mascarpone
- 1 tablespoon French mustard
- 1 teaspoon fresh dill, finely chopped
- Finely chop the smoked salmon, lemon juice and zest together. Stir in the
mascarpone, mustard and dill and season with freshly ground black pepper.
- Serve with crisp bread or thinly sliced toasted sourdough.
TIP: Frank Hederman’s Irish smoked salmon is worth seeking out.