This is a zesty, creamy smoked salmon dip, great for dinner parties. You can also used smoked tailor (bluefish) if you can find it.
250g skinless, boneless smoked salmon
250g cream cheese, softened
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons prepared horseradish
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Directions Preparation:20min › Extra time:6hours chilling › Ready in:6hours20min
Break up smoked salmon and place in a food processor with cream cheese. Use pulse setting to blend smooth. Mix in Dijon mustard and horseradish. Blend to desired consistency. Increase amounts of mustard and horseradish, if desired. Cover and chill in the refrigerator 6 hours, or overnight, before serving.