Ingredients
- 8 ounces cream cheese, at room temperature
- 1/2 cup sour cream
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon minced fresh dill
- 1 teaspoon prepared horseradish, drained
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 pound (4 ounces) smoked salmon, minced
Directions
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
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By lx13
on October 19, 2010
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I love this spread. I have made it many times and I always have someone ask me for the recipe. The only thing I would leave till last is the addition of the salt. I think once you mix everything you can incorporate the salt a little at a time and taste it to see if it's not too much. I add less then half for my taste but other then that I highly recommend this. Thank you Ina for another great hit.
By iris1221_5569487
West Virginia
on September 12, 2010
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I Love Salmon and Lemons both...so knew I would like this spread. However, the lemon for me was too much, and I could barely taste the salmon. Next time I will use Lime in lieu of Lemon, for a softer citrus taste and maybe cut back alittle on the Sour Cream.
Lovely served on bagettes, or crackers with a slice of Avocado as a garnish.
By barbe001_10304686
on May 16, 2010
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I made this dip yesterday for a dinner party. We smoke our own salmon & it was a little on the salty side so I omitted the salt in this recipe & added a sprinkling of capers when served. Toasted baguettes with a garlic rub & drizzle of olive oil & everyone commented on how good it was. I'll be using this recipe again for sure. Very good!
Read all 14 reviews