INGREDIENTS:

1 jar/tin (6.5ounce) Drifters Fish smoked salmon (their hot smoked Coho salmon is my favorite)

1/2- 3/4 cup sour cream (if you prefer, you can always replace part of this amount with yogurt.) Start with 1/2 cup and add more accordingly to how creamy you like it

½ cup chives, finely chopped (replace with scallions if you can't find chives)

3 tablespoons red onion, finely chopped

2 tablespoon cornichons, finely chopped

1 tablespoon of Preserved Lemon Paste

1 teaspoon Rosey Harissa Spice

1 teaspoon Fiery Harissa Spice (I find that the extra heat works well with the saltiness of the fish but feel free to use just the Rosey Harissa Spice or substitute with Herby Harissa Spice)

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Remove the remaining salmon skin and crumble into flakes,

stir in the rest of the ingredients and mix well.

Garnish with chopped chives and a sprinkle of the harissa spice.