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.
- Mary Eagle: Account Supervisor
*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 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 past and present. From breakfasts to entrées, desserts to cocktails, we’ll be unveiling new recipes to this page throughout the year. If you'd like a cookbook, please contact us. In the meantime, pull up a chair. We’re glad to have you.
Photo credit: Rich Brainerd Studios