Salmon Dip

  • 6 oz. cooked salmon
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • Zest of one lemon
  • Juice of one lemon
  • 3 tbsp diced chives
  • 1 tbsp capers

Using your hands, pull the salmon into small pieces, discarding any skin or tough parts. Place in a bowl. Add the mayonnaise and sour cream. Stir with a wooden spoon to mix well. Add the lemon zest and juice plus the capers. Stir to combine.

Adjust to get the texture you desire by adding more mayo or sour cream. With smoked salmon and the capers, salt and pepper are really not needed here. You are looking for a smooth, subtle flavor with a texture that is easily spreadable.

Dip serves 5-6 (salad serves 2)

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