The pickled ginger and wasabi give this very easy to make dip a wonderful Asian flavour.

- 400g Smoked Salmon
- 200g Cream Cheese
- 200ml Creme Fraiche
- 2tsp Pickled Ginger
- Wasabi Paste
- Lemon Juice
-  Pepper

Place the smoked salmon and ginger into a food processor and whiz until smooth. Add the cream cheese and Crème fraîche and combine all of the ingredients.

Add the pepper, lemon juice and wasabi to taste (I just kept going with the wasabi until I had achieved a lovely hot dip).

Serve with Japanese rice crackers and cucumber or carrot sticks.

Image from the lovely blog, ForTheLoveofYum.wordpress.com