Student cookbook: Smoked salmon tartare

Smoked salmon pieces or offcuts are often on special offer and you can use them in a pasta sauce, omelette, frittata, or in this really tasty Scandinavian-style spread. Serves: 6 Cooking time: 10 mins 125g smoked salmon pieces 1 lemon, preferably unwaxed 150g cream cheese such as Philadelphia light 1-2 tbsp creme fraiche 2 tbsp chopped fresh dill or chives, or chopped capers Freshly ground black pepper Chop the smoked salmon up small if necessary (with some packs you won't have to), remove any tougher pieces, and put them in a bowl. Grate the rind from the lemon and set aside. Squeeze the lemon juice and spread about a tbsp over the salmon. Mix the cream cheese with the salmon along with the creme fraiche, a little lemon rind, the dill, chives or capers and plenty of black pepper. Chill in the fridge for at least an hour, and stir the mixture again before you serve it. This is really good loaded on to thinly sliced rye bread or crispbread, or as a baked potato topping.