200 g boneless plank-grilled salmon
200 g salmon cream cheese
50 g sour cream
Juice of half a lemon, to taste
Black pepper
Dill
Flake the salmon and mix together with the cream cheese and sour cream. Squeeze in the lemon juice and season with pepper and dill. Put in the refrigerator for a few hours to let the flavours develop and meld.
Serve with black archipelago bread.