Smoked Salmon Dip
Mary Eagle: Account Supervisor
I'm of the belief that hors d’oeuvre are one of the best parts of any holiday meal, so when I host I make a large spread of delectable nibbles. I discovered this recipe a few years back and because it incorporated two of my favorite things, smoked salmon and appetizers, it has become a staple whenever I entertain. And, IF there are any leftovers, this dip is incredible on a toasted bagel the morning after any entertaining shindig.
- 8 oz. whipped cream cheese
- ½ cup sour cream
- 1 tbsp. freshly squeezed lemon juice
- 1-2 tbsp. minced fresh dill, depending on taste
- 1 tsp. horseradish
- Freshly ground black pepper
- ¼ lb. smoked Nova Salmon*, minced
*I prefer Nova salmon over sockeye smoked salmon as Nova tends to be less salty, but either will work fine.
Combine the cream cheese and sour cream in a mixing bowl. Add the lemon juice, dill, horseradish, and pepper. Mince the smoked salmon and then mix well. Chill and serve with crudities or crackers.
This is one in a series of posts about our new project, called The Table—a cookbook full of favorite recipes, and the images and stories that go with them, from each member of the Brandtatorship team. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling a new recipe every other week through the end of the year. So pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios