Smoked Salmon Dip
"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
- Ingredients:
- 11
- Yields:
-
1 1/2 cups
ingredients
- 4 ounces cream cheese, softened
- 1⁄4 cup sour cream
- 2 tablespoons butter, softened
- 2 scallions, chopped
- 2 tablespoons parsley, chopped
- 1⁄2 teaspoon lemon zest
- 1 fresh lemon, juiced
- 1 tablespoon capers
- 1⁄2 teaspoon fresh ground black pepper
- 8 ounces smoked salmon, thinly sliced
- 1 baguette, sliced (optional)
directions
- 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.
- Cover and refrigerate for at least 2 hours before serving.
- 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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RECIPE SUBMITTED BY
A Taste of Brooklyn
Las Vegas, 68
<p>I was born and raised in Brooklyn, New York, and I have a passion for cooking. My culinary education is one hundred percent autodidact. All my recipes are easy and delicious. I have personally tested and retested each and every recipe! All my recipes are created and recreated using the basic methods of cooking. My passion for cooking has driven me to publish my first cookbook in 2015. For a copy of my book, please visit Frank Saulle at facebook.com. (A Taste of Brooklyn)</p>
