Whipped feta & wild garlic dip

Bring a small pan of water to the boil, add the frozen wild garlic and blanch for 30 seconds. Drain in a sieve and run under cold water; set aside.

Crumble the feta into a food processor (or use a bowl and stick blender), add the Greek Yogurt, the zest of ½ lemon, the roughly chopped leaves of tarragon and the drained wild garlic; pulse until smooth, then season.

Transfer to a wide serving bowl, top with the hot smoked salmon flakes, scatter over the remaining chopped tarragon leaves and the zest of the remaining ½ lemon. Serve with lemon wedges for squeezing over.