Smoked Salmon Dip

Smoked Salmon Dip

Author note: This dip is cream cheese forward. If you prefer a more smoked salmon flavor, reduce the cream cheese to 6 ounces. The flavor of this dip will develop the longer it stays in the fridge. Letting it marinade for 24 hours will yield the best flavor.

8 ounces smoked salmon

8 ounces cream cheese, room temperature

3 tablespoons prepared horseradish

1/4 cup sour cream

1 shallot, chopped

juice of 1 lemon juice

capers, to top

  1. Place all ingredients into a food processor (except the capers) and puree until smooth. Place into the fridge and chill for at least 3 hours before serving.
  2. Serve topped with capers and with toasted crusty bread.

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