Smoked salmon dip

Place all ingredients in a food processor, except the salmon starting with 1 tbsp lemon juice.

Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.

Adjust lemon and salt to taste. Then add salmon and whizz again briefly until well combined but not turned to a paste.

Transfer into a bowl and let sit before serving.

I like spooning/piping the filling in to Vol Au Vent cases and topping it with capers or it goes really well with crackers or on a pizza too!