2 teaspoons horseradish cream (optional for extra zing)
4 tablespoons fresh dill, finely chopped
4 tablespoons fresh chives, finely chopped
1 small shallot, finely minced
Salt and freshly ground black pepper, to taste
Lemon zest, for garnish (optional)
Crackers, bread, or vegetable sticks, for serving
Instructions:
Mix the Base: In a large bowl, combine the softened cream cheese, sour cream, lemon juice, Dijon mustard, and horseradish cream (if using). Mix until smooth and well combined.
Add Flavours: Fold in the finely chopped smoked salmon, dill, chives, and minced shallot. Stir until the ingredients are evenly distributed throughout the dip.
Season: Taste the dip and season with salt and freshly ground black pepper to your preference.
Chill: Transfer the dip to a serving bowl and cover with cling film. Refrigerate for at least 1 hour to allow the flavours to meld together.
Serve: Before serving, garnish with a little lemon zest and extra dill if desired. Serve with your choice of crackers, bread, or vegetable sticks.
We are working to get there soon
Melbourne orders have been deactivated as Manettas are currently in the process of changing suppliers. Keep an eye on this space for further updates
