1 tablespoon horseradish
250g / 8 oz Burren smoked salmon, sliced into pieces
1 tablespoon cream
4 tablespoons chopped chives
1/2 fresh lemon
cracked black pepper
pita bread or falt bread
In a mixer bowl, beat the cream cheese until soft, add pepper, juice of half a lemon and chives.
Gently add salmon, turning lightly with a spatula.
Slice your bread and brush lightly with extra virgin olive oil and sprinkle with kosher salt. Bake in a pre-heated oven or toaster oven until golden brown.
Serve with the salmon dip.