- 4 oz smoked salmon
- 1/4 cup mashed avocado
- 2 oz cream cheese, softened (I left mine at room temp for 30 mins)
- 2 tsps lemon juice
- black pepper
- Grill the salmon for a minute until it turns opaque. Remove and let cool.
- Thoroughly mix together the cream cheese, lemon juice and avocado.
- Flake in the salmon and stir. Season with a generous helping of black pepper and serve, or chill in the fridge. It should keep for up to 3 days.