Smoked salmon and dill pate with crudites | Slimming World book App store Group 11 cancel / close Asset 1 Group 13 Group 27 Page 1 Group 9 Asset 10 sound_off sound_on Group 13

Ingredients125g smoked salmon250g quark1 tbsp lemon juiceGood pinch of cayenne pepperFreshly ground black pepper1 tbsp chopped fresh dill, plus extra to garnishVegetable crudités, eg carrot, celery, red or yellow pepper, cucumber batonsMethodPut the smoked salmon into a food processor with the quark, lemon juice and cayenne pepper and whizz until smooth. Transfer to a small picnic box and stir in the black pepper and dill. Scatter over the extra dill and chill until needed.Serve with the crudités and your favourite salad vegetables.