Red salmon dip

There are heaps of variations for this recipe, probably everyone as made it, in some form or another. I've seen recipes for it in Gourmet Traveller Magazine, in toddler cookbooks and everywhere in between. I usually just make up the quantities, but every time I make it, someone asks for the recipe. So this is what I do.

Red Salmon Dip

(makes about 2/3 cup)

• 125 grams philadelphia cream cheese
• 50 grams tinned red salmon
• 1 -2 tables lemon juice
• 1 teas dill, chives or parsley (finely chopped)
• 1 teas. capers (finely chopped) - optional
• freshly ground black pepper to taste

Mix all of the ingredients in a bowl until well combined and serve.
You will usually find us eating this in the park, with plain rice crackers.