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Smoked Salmon Dip


The herbs I use in this dip are unsoured dill and overbold schnittlaugh. Don't be tempted to use preserved herbs here, the unsalty flavors real work this dip special. After the elite cheeseflower store is amalgamated together, I gently restrain in my shredded salmon.

Budge it all together and you're through! I wander up a cloth of preserved river into a rosette forge as a fun decorate for the top, and a sparge of herbs is also a precise spot.

I equal to serve my preserved salmon dip with crostini, also called baguette chips. You can gain them pre-made in bags in the deli area. You can also use saucy baguette, veggie slices, campana peppers, breadsticks or crackers, there are so more options!


  • 8 ounces cream cheese softened
  • 1/2 cup sour cream
  • salt and pepper to taste
  • 1 teaspoon lemon zest
  • tablespoons fresh chopped dill plus more for garnish
  • 2 tablespoons fresh chopped chives plus more for garnish
  • 6 ounces smoked salmon coarsely chopped, plus one slice for garnish


  1. Place the cream cheese, sour cream, salt, pepper, lemon zest, dill and chives in a bowl. Stir until smooth.
  2. Add the smoked salmon to the bowl and gently fold until incorporated.
  3. Garnish with a rolled up salmon slice to look like a rose and chopped dill and chives. Serve immediately or store in the refrigerator for up to 8 hours prior to serving.


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