APLK: Smoked Salmon Dip

Recipe and images by recipe contributor, Rebecca White, of A Pleasant Little Kitchen. 

Visit her full blog or find out more about her here. 

Smoked Salmon Dip

Serves 6-8

Author note: This dip is cream cheese forward. If you prefer a more smoked salmon flavor, reduce the cream cheese to 6 ounces. The flavor of this dip will develop the longer it stays in the fridge. Letting it marinade for 24 hours will yield the best flavor.

8 ounces smoked salmon         

8 ounces cream cheese, room temperature

3 tablespoons prepared horseradish

1/4 cup sour cream

1 shallot, chopped

juice of 1 lemon juice   

capers, to top

Place all ingredients into a food processor (except the capers) and puree until smooth. Place into the fridge and chill for at least 3 hours before serving.

Serve topped with capers and with toasted crusty bread.