A wonderful accompaniment to fish dishes, for example a Salmon and Pea Ring. Recipe from Sue Maggs. Serves about 12
Ingredients:
- 150ml stock
- 225g cream cheese
- 15ml lemon juice
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh chives
Method:
1. Heat the stock and cream cheese in a pan over a low heat to melt
2. Whisk until smooth
3. Add the lemon juice and herbs and season to taste
4. Serve warm