Step 1

Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.

Step 2

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

Step 3

Adjust lemon and salt to taste. Whizz again briefly.

Step 4

Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.