Spicy Salmon Spread
13 – 14 oz smoked salmon filet
1/2 cup plain, low-fat yogurt
1/2 tsp Cayenne pepper
2 tsp extra virgin olive oil (optional or use less if fish is particularly oily)
Roughly chop 1/2 of the salmon and put into a work bowl or food processor.
Add yogurt, cayenne, paprika, and olive oil. Grate the zest of the lemon into bowl.
Halve the lemon. Squeeze into a separate bowl and remove the seeds. Measure out 2 tsp of juice. Add to salmon mixture.
Process mixture until if forms a puree. Transfer to a large bowl. Coarsely chop the remaining salmon. Add and mix with a spoon until well combined.