Smoked Salmon Spread

Name: Smoked Salmon Spread
Prep time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 1 1/2 pints
Cuisine: jewish-cooking
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

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Level: Easy
Total: 25 min

Prep: 25 min

Yield: 1 1/2 pints

Level: Easy
Total: 25 min

Prep: 25 min

Yield: 1 1/2 pints

Ingredients

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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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Episode: Summer Beach BBQ

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Smoked Salmon Spread

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