Cold Smoked Salmon Dip
4 oz Latitude 45 Cold Smoked Salmon Loin, coarsely chopped
1/4 cup mayonnaise
4 oz cream cheese
1 tbsp capers, rinsed and drained
1 tbsp red onion, diced small
1 to 2 tsp fresh lemon juice
1/2 tsp prepared horseradish
1 tbsp chopped fresh parsley
1 loaf sliced Dark Rye bread or Pumpernickel
1 cup dill sprigs, to garnish
Red pepper flakes, to garnish
- In a food processor, combine mayonnaise, cream cheese, capers, red onion, lemon juice, horseradish, and 2oz Latitude 45 Cold Smoked Salmon. Process until smooth, about 20 seconds. Transfer to a small bowl and stir in the remaining 2 oz of smoked salmon and fresh parsley.
- Using a small 2″ round cookie cutter, cut out circles from the rye bread.Scoop a dollop of the dip on each bread circle. Place a dill sprig on each dollop. Add red pepper flakes, sparingly, to garnish. Serve and enjoy!