servings vary
Author note: The flavor of this dip will develop the longer it stays in the fridge. Letting it marinade for 24 hours will yield the best flavor.
8 ounces smoked salmon
8 ounces cream cheese, room temperature
3 tablespoons prepared horseradish
1/4 cup sour cream
1/2 cup rough chopped shallots
juice of 1 lemon juice
capers, to top
toasty bread, for serving
In a food processor combine the salmon, cream cheese, prepared horseradish, sour cream, shallots and lemon juice. Puree until smooth. Cover and place into the fridge to chill for at least 3 hours before serving.
Serve topped with capers and with toasted bread.
