This smoked salmon dip, made with cream cheese, lemon juice, and dill, is easy to make in your food processor.
- 4 ounces smoked salmon
- 2 tablespoons heavy cream
- 1 (8 ounce) package cream cheese, softened
- ½ lemon, juiced
- ½ teaspoon dried dill weed to taste
- salt and pepper to taste
- 1 ounce salmon roe
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.