ingredients
300g cream cheese
100g creme fraiche
10g fresh dill, finely chopped
Juice of 1 lemon
Zest of 1/2 lemon
150g smoked salmon, roughly chopped
Black pepper
1 red pepper
1 yellow pepper
1 cucumber
4 medium carrots
2 vines of plum tomatoes
4 sticks of celery
Serves 6-8
instructions
Place all of the ingredients for the dip into a mixing bowl and beat until just combined. Cover and place in the fridge.
Halve and deseed the peppers, cut into thick slices lengthways.
Halve and deseed the cucumber, cut into batons. Peel the carrots and cut into a similar size, along with the celery. Assemble all of the vegetables on a serving tray or stand them all up in a lunchbox, packed tightly. Serve with the salmon dip.
