Total Time: 1 hr 25 min (preparation: 25 min; inactive time: 1 hour)
Yields ¾ pint
4 oz = 110g cream cheese, at room temperature
¼ cup sour cream
½ tablespoon freshly squeezed lemon juice
½ tablespoon minced fresh dill
½ teaspoon prepared horseradish, drained
¼ teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/8 pound = 60g Burren smoked organic Irish salmon, minced
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
Add the smoked salmon and mix well. Chill and serve with crudites, crackers or on freshly baked bread. Enjoy!