Smoked Salmon Dip
A delicious creamy, smoky dip made with fresh smoked salmon and herbs.
Ingredients
- 1 4oz package Ducktrap Kendall Brook Cold Smoked Atlantic Salmon
- 1 cup cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp lemon juice freshly squeezed
- 2 Tbsp capers drained
- ¼ tsp Tasbasco
- ½ tsp salt or to taste
- ½ Tbsp fresh dill chopped
- 2 Tbsp fresh chives chopped
Instructions
- In the bowl of a food processor or blender, combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco; pulse until blended.
- Add the salmon, salt, dill and chives and pulse, scraping the sides of the bowl asnecessary. Serve as a dip with cucumber ribbons and crostini.
Notes
This dip can be made a couple of days ahead and stored in the refrigerator in an airtight container.