Smoked Salmon Dip

How we make it.

4 ounces cream cheese
4 ounces sour cream
8 ounces smoked salmon
1 teaspoon capers, drained
Zest of 1 lemon
Black pepper, to taste
Chives, chopped for garnish

In a food processer blend everything together until combined. Refrigerate for 20 minutes before serving. Garnish with more capers, lemon zest, black pepper and chives. Serve with crackers or cucumbers.

Why we make it.

I am not the Queen of Hors D'oeuvres, in fact I can hardly spell it, but every now and then that's my assignment for dinner at a friend's. I like the challenge. I've told you before that I like appetizers to be incredibly simple, but I also like them to make a splash. If an app is a bore I assume the meal will be, too. At the very least I'll have to decide whether to waste my tank space on those cheese cubes in the name of gentility. A good appetizer should whet the palate, not extinguish it. Tease the stomach, not fill it. It should intrigue with a good enough bite that only a bite is needed. We don't want to spoil dinner, we want to prime for it. This smoked salmon dip is an incredibly easy way to offer your guests an interesting, delicious bite that will make them wonder what's coming next. The salmon makes it feel special. The rest is just easy. Lemony and smoky with the salty bite of capers, this dip will kick off a dinner party or bless a baby shower with delicate pizazz. If you really want to look like a snoot, serve it with a little endive. Your friends will be impressed but you'll know they shouldn't be. That's why we make it.