Smoked Salmon Dip with Saffron Road’s Cucumber Dill Baked Lentil Chips

Smoked Salmon Dip with Saffron Road’s Cucumber Dill Baked Lentil Chips

Smoked Salmon Dip with Saffron Road’s Cucumber Dill Baked Lentil Chips
Serves: 4
 
Ingredients
  • 8 ounces cream cheese
  • ½ cup sour cream
  • Juice of one large lemon
  • ⅓ cup freshly chopped dill
  • Sea salt, to taste (about ⅛ teaspoon)
  • Freshly ground black pepper, to taste (about ⅛ teaspoon)
  • 4 ounces smoked salmon (preferably wild)
  • ⅓ cup diced cucumber
  • 2 tablespoons heavy whipping cream (optional)
  • Saffron Road Cucumber Dill Lentil Chips
Instructions
  1. you have a stand mixer, use the paddle attachment to break up the cream cheese and mix it together with the sour cream; if not, an electric beater works fine.
  2. Add the lemon juice, fresh dill, salt and pepper. Roughly chop the salmon then gently fold it into the dip. Fold in the cucumber with a spoon or spatula.
  3. Check the consistency and, if desired, add the heavy cream to create the consistency you prefer.
  4. Refrigerate until serving. Keeps fresh for about 3 days in the fridge.