Smoked Salmon Dip

INGREDIENTS
8 ounces cream cheese
3/4 cup sour cream
1/2 cup creme fraiche
1 tbsp lemon juice
1 tbsp fresh dill, minced
1 tsp fresh thyme, minced
3 green onions, minced
1 tbsp horseradish
1/2 tsp kosher salt
dash paprika
dash garlic salt
ground pepper to taste
4 lbs smoked salmon, minced
1 tsp capers, optional
bruschetta bread or pita chips or veggies


DIRECTIONS
Cream the cheese (at room temperature) until smooth. Combine with the sour cream, creme fraiche, lemon juice, dill, thyme, onions, horseradish, salt, and pepper. Add the smoked salmon and capers, if desired, and mix well. Put in refridgerator until chilled. Serve with bread or pita chips or veggies.

My Famous Salmon Mousse

For about two years, one of the dishes I make for parties that is most requested is my famous salmon mousse. But, in fact, this recipe is from the food channel and Paula Dean, in particular. Click here for the recipe on the food channel's website.

EQUIPMENT
You'll need a fish mold to really make this dish attractive.


TIPS
Paula Dean's recipe comes with a Dill sauce for the side. I usually omit the dill sauce and serve this dish with melba toasts or pita chips. I also use the poached salmon version rather than the smoked.