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 FutureWifey
Fort Washington, MD
on April 15, 2012
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The dip was ok but I do think that it would have been better with more salmon, red onions, and maybe capers.
By euphman
on August 27, 2011
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Has become my go to recipe for some time now. I use smoked trout that I catch and smoke myself. The flavour can be altered by using different flavourings in your brine and by using different kinds of wood when you smoke the fish. I also double the amount of fish in the recipe. My friends and colleagues just rave about it!
By msladylady1_122...
Clarksville, TN
on June 22, 2011
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It looks great and I read all the reviews and will give it a try. I have never used capers in anything,but I love horseradish and everything else listed in the ingredients. I would add some lemon zest in my mixture too though. I will add a review once I make this. I saw Ina make it on tv today and ran straight to my computer to look up the measurements since I plan to make it soon. Thanks Ina. Love you and your show! Lucky Jeffrey....
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