Our first Supper Club meal - starter Smoked salmon with crispy dill pitta bread

Ingredients 

250g cream cheese
250g Smoked salmon
1/2 lemon
20g fresh dill chopped
50g melted butter
1 packet pita bread

Method

1. Chop the dill 
2. Melt butter. Cut open pita breads and coat with melted butter and sprinkle with some of the chopped dill. Oven bake until lightly golden, remove and immediately cut into long strips.Place in an airtight container until required.
3. In a bowl add the carton of cream cheese, 80% of the salmon, lemon juice and black pepper to taste. 
4. Mix together with a hand blender and season accordingly. Garnish the dish with the remainder of the salmon and dill. 

Tip: This dish can be served as a dip or works very well as a cold starter served on a plate.When serving it at the table as a formal starter its better to keep some of the dill unchopped and to serve it with warm pitta bread. Use a slice of smoked salmon with it on a plate.