Smoked Salmon Dip
Here we have the smoked salmon, the capers, onions, and lemon, and the cream cheese (usually seen on a platter in their individual parts) all blended into one delicious spread. Try it on oatcakes!
- 4 oz hot-smoked salmon
- 1 Tbsp capers
- 1 Tbsp chopped red onion
- 8 oz cream cheese 1 package, at room temperature
- 2 tsp lemon juice
- 1 to 2 Tbsp whipping cream
Place salmon, capers and onion in the bowl of a food processor and pulse until mixture is coarsely ground.
Cut cream cheese into 8 cubes and add to the food processor. Pulse several times until the whole mixture is evenly blended and there are no large lumps of cheese.
Add lemon juice, pulse to combine, and add enough whipping cream for an easily-spreadable texture.
Decant into a bowl and serve at once with oatcakes and crackers, or refrigerate until you’re ready to serve. Let the dip come up to room temperature, about 20 minutes, before serving. Will keep for up to 10 days in the fridge.