Cheesy dill salmon
250 gm: Salmon Fillet
To taste: Salt
10 ml: Lemon juice
200 gm: Amul Cream Cheese
2 tsp: Dill Leaves (finely chopped)
1 tsp: Black Peppercorns (crushed)
1. Bring water to boil in a soup pot, add salt and lemon juice and poach the salmon in this.
2. Remove the salmon from the water and flake it with your fingers.
3. Mix in the cream cheese and finely chopped dill leaves.
4. Adjust seasoning if required and refrigerate to chill. Serve cold.