Smoked Salmon Dip
Ingredients
- 100 g cream cheese
- 100 g sour cream
- 1 tbsp fresh lemon/lime juice
- 2 tbsp capers (with brine)
- ½ tsp ground paprika
- ¼ tsp garlic powder
- ¼ white pepper
- ¼ tsp sea salt
- 100 g smoked salmon (roughly chopped)
- 1 small gherkin/dill pickle (finely diced)
- 2 small purple shallots (finely diced)
- 2 tbsp fresh dill (roughly chopped)
- 1 tbsp fresh chives (finely sliced)
- 1 tsp fresh dill sprigs for garnishing
Instructions
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In a blender or food processor, blend the cream cheese, sour cream, lemon/lime juice, capers with brine, ground paprika, garlic powder, white pepper, sea salt, and half the smoked salmon for a minute or two until well-combined.
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Add the remaining smoked salmon, finely diced gherkin/dill pickles, finely diced purple shallots, fresh dill and fresh chives and blend for 20 seconds, just enough to combine everything.
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Taste, and adjust the seasoning if necessary (but don’t blend, just stir in) then transfer to a bowl and serve with crostini, crackers or crudités.
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If there are leftovers, refrigerate in a sealed container for no more than 2-3 days.
Notes
Nutrition
**Serving size** 1 serving
**Calories** 2 kcal
**Fat** 1 g
**Saturated fat** 1 g
**Unsaturated fat** 2 g
**Cholesterol** 1 mg
**Sodium** 7 mg
**Carbohydrates** 1 g
**Fibre** 1 g
**Sugar** 1 g
**Protein** 1 g
Imported from Mela.
