Salmon dip

To serve with drinks, dips (spreads/pates) work for me because they can be made in advance and placed out for people to help themselves. I have two recipes for salmon dip that are party favourites. The first one, which uses canned salmon, I used to eat as a kid at my mother's parties, and I notice the kids love it these days too. This second, more elegant, variation uses hot-smoked salmon and was originally a Laurie Black recipe but I have made it so many times that I seem to have acquired ownership.

Ingredients

1 small	Garlic clove, crushed
1 large	Lime, grated zest and juice
250 g	Sour cream
1 Tbsp	Dill, chopped
250 g	Hot-smoked salmon fillets (Main)

Directions

1. Mix all ingredients together in a bowl, trying to keep some of the salmon in larger chunks.
2. Season to taste with salt and a little extra lime juice if required.
3. Chill before serving.