double salmon dip

Categories: Appetizers, Posted by Sandy Bergsten - Comments (0)


1 8-ounce container whipped cream cheese, room temperature

2 Tbsp half and half

2 ounces thinly sliced smoked salmon, cut into ¼” pieces

1 Tbsp chopped chives (divided)

1 ounce high quality salmon caviar



Whisk together the whipped cream cheese and half and half.

Fold in the smoked salmon and 2 teaspoons of the chopped chives.

Gently fold in the caviar, being careful not to break the eggs.

Cover and refrigerate for at least two hours. Can be made a day before.

Sprinkle with remaining teaspoon chopped chives and serve with high quality thick unsalted potato chips


Makes 1 ¼ cups


Note: It is very important to use whipped cream cheese, not block cream cheese and to use fresh salmon roe from the refrigerated fish section of a high end grocery store.


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