Smoked Salmon 7-Layer Dip
Serves: 4
Destiney Bartoletti
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
46
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
60 g
Goat Cheese (fresh)110 g
Cream Cheese3 tbsps
Horseradish (prepared beet)2 tsps
Lemon Zest (finely grated)3 tbsps
Chives (finely chopped)Directions:
1
Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz
2
Ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even)
3
Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy
4
Press a third of smoked salmon into an even layer across the bottom of mold
5
Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula
6
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture
7
Top with half of remaining salmon, making an even layer, then scatter capers over
8
Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon
9
Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld
10
Uncover dip and carefully invert onto a plate
11
Remove ring mold, then carefully peel away plastic
12
Top with chives
13
Serve with endives and bagel chips for spreading over
14
Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz
15
Ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even)
16
Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy
17
Press a third of smoked salmon into an even layer across the bottom of mold
18
Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula
19
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture
20
Top with half of remaining salmon, making an even layer, then scatter capers over
21
Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon
22
Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld
23
Uncover dip and carefully invert onto a plate
24
Remove ring mold, then carefully peel away plastic
25
Top with chives
26
Serve with endives and bagel chips for spreading over