double salmon dip
Ingredients
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
Directions
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.