Salmon Dip with Pitta Fingers


Pitta Bread

200g Cucumber 
250g Salmon
25ml Whole milk 
125g Mayonnaise (free range egg)
5ml Fresh lemon
300g Carrots


1. Place the salmon in a food processor and blitz until smooth 
2. Fold in the milk, mayonnaise and lemon juice
3. Refrigerate until ready to serve
4. Slice the pitta bread, cucumber and carrots 
5. Serve the sliced pitta, cucumbers and carrots with the dip