Smoked Salmon Dip
- 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
- 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.
- Serve topped with capers and with toasted crusty bread.
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.