Irish Smokehouse Salmon Cream Cheese Dip
SMOKED SALMON DIP
1 tablespoon horseradish
250g (half pound)Burren smoked salmon, broken into pieces.
4 oz. cream cheese
4 tablespoons chopped chives
1/2 fresh lemon
Cracked black pepper
Pita Breads or Falt Breads
In a mixer (bowl), beat the cream cheese until soft,
juice of half a lemon
Gently add salmon , turning lightly with a spatula.
Slice your Pita breads and brush lightly with extra virgin olive oil and sprinkle with kosher salt.
Bake in a pre heated oven or toaster oven until golden brown.
Serve with Salmon Dip
Country: United States
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