Smoked Salmon Dip

Name: Smoked Salmon Dip
Prep time: 5 min
Total time: 5 min
Ingredients: 200 g / 7 oz smoked salmon ((or trout)); 200 g / 7 oz Philadelphia cream cheese (, full fat); 1/4 cup / 55g sour cream ((Note 1)); 1/4 cup / 60g mayonnaise ((Note 1, 2)); 1/4 cup fresh dill (, roughly chopped); 1/2 garlic clove (, minced); 1 1/2 tsp lemon zest ((1 lemon)); 1 - 2 tbsp lemon juice; Pinch of salt and pepper

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Prep Time: 5 minutes

Total: 5 minutes

Servings: 6

Author : Nagi

Ingredients

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200 g / 7 oz smoked salmon ((or trout))200 g / 7 oz Philadelphia cream cheese (, full fat)1/4 cup / 55 grams sour cream ((Note 1))1/4 cup / 60 grams mayonnaise ((Note 1, 2))1/4 cup fresh dill (, roughly chopped)1/2 garlic clove (, minced)1 1/2 tsp lemon zest ((1 lemon))1 - 2 tbsp lemon juicePinch of salt and pepper

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Instructions

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Step 1

Place all ingredients in a food processor, starting with 1 tbsp lemon juice. Only use a small pinch of salt to start because smoked salmon is salty, also bear in mind saltiness of crackers being used.

Step 2

Whizz until fairly smooth - about 10 seconds on high - scraping sides as required.

Step 3

Adjust lemon and salt to taste. Whizz again briefly.

Step 4

Transfer into bowl, garnish with lemon slices and more dill if desired. Serve at room temperature with crackers - I like using melba toasts and mini crostinis.