Makes 150ml (¼ pint) and serves 4 - 6.
- Finely grated zest and juice of 1 juicy lemon
- 120ml (4 fl oz) cold-pressed rapeseed oil or light olive oil
- 2 - 3 teaspoons honey (to taste)
- 1 - 2 teaspoons freshly cracked black pepper
- Salt to taste
- Whisky all the ingredients together until thick, taste and adjust the seasoning and drizzle over the smoked salmon.
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