Shelly's Recipe

SMOKED SALMON DIP

Category: Dips - Seafood Cold

1 lb hot-smoked skinned salmon
1/4 lb cream cheese
3 tbsp unsalted butter
1/4 cup sour cream
2 tbsp cognac
1 tbsp minced onions
1/4 tsp Worcestershire sauce
1 tbsp lemon juice
Salt and pepper, to taste
2 tbsp coarse-chopped walnuts, garnish
1 tbsp chopped parsley, garnish

In a food processor, puree the first 5 ingredients. Add the next 3 ingredients and pulse until combined. Taste and season with salt and pepper. Pack into a crock and chill in the refrigerator. (Can be refrigerated up to 4 days in advance.) When ready to serve, garnish as desired.