Smoked salmon Dip with vegetable sticks


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


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.