Smoked Salmon Dip
Recipe courtesy Sandra Lee
1 pint (2 cups) sour cream
1 tablespoon double concentrate tomato paste (from a tube)
1 teaspoon lemon juice
2 tablespoons drained, jarred capers
1/2 medium red onion, finely chopped
1/4 pound smoked salmon, shredded (ask your deli counter person for the end pieces)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

In a medium bowl mix the sour cream, tomato paste and lemon juice until smooth. Stir in capers and red onion. Fold in the salmon and season with the salt and pepper. Refrigerate until ready to serve.

For serving dip:
Red and green bell peppers, squared bottoms
Purple cabbage, ruffled leaves and hollowed out
Radicchio, ruffled leaves and hollowed out
Green cabbage, ruffled leaves and hollowed out

Dippers:
Mini carrots
Icicle radishes
Treviso leaves
Cucumber spears
Cherry tomatoes and green cocktail olives each on sticks
Focaccia strips
Bread sticks (bakery)
Bagel chips, for salmon dip
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Yield: 2 1/2 cups
User Rating:4 Stars

Episode#: FSSP05
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