Friday, June 1, 2007
2 8-ounce containers whipped cream cheese (not the silver wrapped logs type, but actual whipped cream cheese, it makes a difference in texture and allows you to make this without a mixer)
4 tablespoons of craime fraiche
3 tablespoons milk (I use skim plus because it's already in the fridge)
6 ounces of thinly sliced smoked salmon
2 tablespoons chopped dill (reserve some for the garnish)
1 2-ounce jar red salmon caviar
white pepper to taste
Blend whipped cream cheese and milk in a bowl and then gently add craime fraiche. Fold in salmon and dill. Season with white pepper to taste. Gently fold in caviar.
Cover and refrigerate 2 hours to blend flavors.
Sprinkle dip with remaining dill and additional salmon caviar before serving. Serve pita chips or fresh pita bread sliced into 1/8's along side chilled dip.