8 oz.
(250 g) cream cheese
1/4 cup (50 ml) light sour cream
2 tsp horseradish
2 Tbsp fresh lemon juice
8 oz. smoked salmon, cut into chunks
3 Tbsp fresh dill, chopped
2 Tbsp green onions, chopped
2 Tbsp capers
salt and pepper to taste
fresh dill or parsley for garnish
Preparation:
In food processor or with
electric mixer, blend together cream cheese,
sour cream, horseradish and lemon juice until smooth.
Add smoked salmon cut into
chunks and blend until almost smooth.
Stir in dill, onions and
capers, than add salt and pepper to taste.
Transfer to serving dish, cover
and refrigerate at least two hours before
serving.
Garnish with fresh dill or
parsley.
TIP: You can buy end chunks of smoked
salmon which are much less expensive than sliced.
NOTE: Smoked trout can also be used for this
recipe.
