Smoked Salmon Dip
This salmon dip is prepared from 4 ounces dry brine smoked salmon combined with capers, cream cheese, mayo, red onion, horseradish, lemon juice, pepper and dill. For this recipe I used smoked sockeye salmon, toasted mini bagels and french bread slices also known as crostini’s.
Ingredients
- 4 ounces smoked salmon divided
- 2 Tablespoons capers rinsed and divided
- 3 ounces cream cheese
- 1/4 cup mayonnaise I use Hellmans
- 2 Tablespoons red onion chopped and divided
- 1 teaspoon prepared horseradish
- 1 teaspoon fresh lemon juice
- fresh cracked pepper
- fresh dill
- Crostini's for serving or toasted mini bagels
Instructions
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In a food processor add 2 ounces smoked salmon, 1 Tablespoon capers, cream cheese, mayonnaise, 1 Tablespoon red onion, horseradish, lemon juice and process for about 25 seconds or until mixture is smooth.
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Transfer salmon mixture into a medium bowl and add remaining salmon and onion and stir well.
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Place dip in a serving bowl. Top with some capers, fresh dill and freshly cracked pepper. Why not try using an electric pepper mill. I love mine!
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Place remaining caper in a small ingredient bowl and sit near the bowl in case anyone wishes to add more capers.