Smoked Salmon Dip

This would have to be one of the most requested dips that I make.

Fantastic to have if friends or family are coming over for a drink or to take to work for an office shout. The Horseradish may seem a little odd but it really does set it apart.

250g smoked salmon

375 g cream cheese, at room temperature

125 g sour cream at room temperature

2-3 tspn Horseradish sauce

chopped chives

lemon juice to taste

Salt and pepper

In a food processor blend together the salmon, cream cheese and sour cream until smooth. Add the horseradish and toss in the chives and blend scraping down the sides re-blending to make smooth. Season with salt and pepper and lemon juice to taste.

Note.

I personally like this to have a strong lemon flavour so I use a lot of juice.

I have found that some of the pouches of citrus juices that can be purchased from the supermarket are very good and are perfectly fine in dishes such as this. A good cost effective alternative when fresh are out of season.

Serve with crackers, crostini or vegetable sticks. I like to make my own crostini, perhaps I will tell you about that another day.