"Its a wonderfully creamy and tasty dip, the salmon and herbs are a delightful combination and it does not last long once you serve it."
cream cheese, not lite
salmon, tinned, red
1 1/2 tablespoons
chives, fresh and finely snipped
pepper, black course
Drain the Salmon well. Remove any skin and bones and crumble into a bowl.
Beat the cream cheese with the milk and lemon juice until its smooth, add the salmon, salad dressing, chives, salt and pepper, beat all together until well mixed. Refrigerate for a few hours at least,but 24 hours is better as the flavours blend.
Add slightly more milk to the mix if it's a bit too stiff as cream cheese differs from one brand to another.
Salad cream has a more tart flavour than mayonnaise,so do us that if possible.