Ingredients

500g Smoked Salmon

500g Ricotta

1 bunch dill

Juice of 1 lemon

Powdered vegetable stock (to taste)

Directions

1. Take the ricotta, lemon juice and dill. Blitz in food processor until smooth and creamy (5+ minutes)

2. Season to taste with the vegetable stock (blitz in-between each addition)

3. Line a dish with cling film, then cover with a single layer of smoked salmon.

4. Spoon some of the ricotta into base of dish and spread.

5. Cover with salmon

6. Repeat until there is either no more room in the dish, no more salmon or no more ricotta.

7. Wrap with cling film and refrigerate.