“Frank Saulle's "smoked salmon dip" is perfect served over a lightly toasted baguette. This dip is good for any party or occasion.”
READY IN:
15mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a food processor, mix together the cream cheese, sour cream and butter. Add scallions, parsley, lemon zest, lemon juice, capers, and black pepper to blend. Add in the salmon and process to combine.
  2. Cover and refrigerate for at least 2 hours before serving.
  3. Preheat the broiler. Slice the baguette 1/4 inch thick, place on a baking sheet, place under the broiler and lightly toast on both sides.

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