150g The Fishmonger Smoked Salmon
2 tsps Bramwells Horseradish Sauce
80g Bramwells Mayonnaise
50g Sour Cream
10ml The Pantry Lemon Juice
A little White Pepper
Peel the cucumber, cut into quarters lengthways.
With a teaspoon remove the seeds and discard.
Chop the cucumber into small pieces.
Chop the smoked salmon into small pieces.
Put all the ingredients into a food processor, season with some white pepper and pulse until well blended but still a little chunky.
Serve in a bowl with breadsticks or toasted ciabatta slices.