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Paprika dusted Calamari with Greek Taramasalata Dip

Ingredients:
500g fresh calamari (cleaned and sliced from tubes)
1 cup plain flour
1 tsp salt
½ tsp pepper
½ tsp paprika
3 tbsp olive oil

Method:

1. Cut the squid tubes into 1cm rings.
2. Mix the flour, salt, pepper and paprika together.
3. Toss half the squid pieces in the flour, then shake off the excess.
4. Heat the olive oil in a frypan until hot, fry the squid very quickly, turning once, then drain on a paper towel and serve with fresh lemon wedges.

For the Taramasalata (Pink Salmon dip)

100g smoked salmon cuttings
100ml thick greek yoghurt
200g Light Philly cream cheese, at room temperature
2 tsp horseradish cream
1 tbsp lemon juice
Black pepper, freshly ground
1 red onion, finely sliced into rings
1 tsp Capers
1 lemon, quartered

1. Combine the smoked salmon cuttings with the yoghurt, cream cheese, horseradish cream, capers, lemon juice and pepper in a food processor and whiz until smooth and thick consistency.
2. Refrigerate until required. Garnish with fresh mint or parsley and serve chilled.