Savory Salmon Fat Bombs


Step 1Place the cream cheese, butter and smoked salmon into a food processor.

Step 2Add fresh lemon juice and dill and pulse until smooth.

Step 3Line a tray with parchment paper and create small fat bombs using about 2 1/2 tablespoons of the mixture per piece. Garnish with more dill and place in the fridge for 1-2 hours or until firm.

Step 4Alternatively, simply spoon the mixture into an airtight container. Eat immediately or store in the fridge for up to a week. When ready to be served, just spoon out about 2 1/2 tablespoons per serving. Serve on top of crunchy lettuce leaves.