Hot-smoked salmon and herb dip
Sharp and tangy Copper Kettle Special Reserve Champagne Vinaigrette & Shallot chips are the perfect vessel for a scoop of this creamy, smoky and earthy dip. The richness of the cream cheese and...
Ingredients
- 125 gram cream cheese, softened
- 1/2 teaspoon whole-grain mustard
- juice ½ large lemon
- 125 gram sour cream
- 1 spring onion, trimmed
- 1/4 cup fresh herb leaves, eg, dill, chervil, chives or parsley
- salt and pepper, to season
- 150 gram piece hot-smoked salmon, skin and bones removed
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