Braden Family Cookbook

Chuck Braden

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SMOKED SALMON DIP                                                                        C.B. Original

4          oz. Good quality smoked salmon (alder wood preferred)
2          oz. No fat or regular cream cheese, softened
1 ˝      tbsp. Green onion, finely chopped
1/8       tsp. Worcestershire sauce
˝         tsp. Fresh lemon juice

Blend all ingredients in food processor, immersion blender, or finely mince/chop salmon and green onions and whisk liquids in. Let sit for 30 minutes.  Can be refrigerated for up to three days but you’ll probably eat it before then.  Serve with quality crackers!

A full Chardonnay is really good with this!