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This Smoked Salmon Dip is creamy and packed with flavor - made with cream cheese, lemon juice, horseradish, capers, and Wild Planet's Wild Smoked Pink Salmon Fillets in Extra Virgin Olive Oil.
The dip pairs perfectly with homemade rosemary crackers, featuring Bob’s Red Mill Organic Unbleached White All-Purpose Flour. The crunchy herbaceous crackers compliment the smoky flavors of the dip to create the ultimate hosting dish, game-day dip, or protein-packed snack
1-1/2 8oz packages Cream Cheese, softened to room temperature
2 Tbsp prepared White Horseradish
1-1/2 Tbsp Lemon juice
1 tsp Worcestershire sauce
2 (3.9oz) cans Wild Planet Wild Smoked Pink Salmon Fillets in Extra Virgin Olive Oil
3 Tbsp drained Capers
Black pepper, to taste
1 3/4 cup Bob’s Red Mill Organic Unbleached White All-Purpose Flour
2/3 cup Water
1/4 cup Olive Oil
1/4 tsp Salt
1 Tbsp chopped fresh Rosemary
Using electric mixer, beat cream cheese, horseradish, lemon juice, and Worcestershire in medium bowl to blend well.
Stir in Smoked Salmon and capers.
Season to taste with black pepper.
Preheat oven to 425. Prepare baking sheet: brush with olive oil or line with parchment paper
Combine all ingredients in standing mixer with dough hook or in large bowl and mix with hands. Knead until dough is smooth, 5 minutes or so.
Form into a ball and cover with a towel. Let rest 20 minutes.
Roll into a log and cut into 8 even pieces. Cut each piece in half for a total of 16 pieces.
On a floured board roll each piece out until very thin. Move to baking sheet and sprinkle with additional salt.
Bake for 10-12 minutes or until edges are just brown.
