Recipes

Ingredients

• 4 ounces cream cheese softened
• 3 ounces fresh goat cheese softened
• 2 teaspoons finely grated lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt
• 1-pound traditional smoked salmon, shredded 
• 1 can water chestnuts, drained and chopped
• 1/4 cup finely chopped shallots
• 3 tablespoons finely chopped chives
• Crackers or crostini for serving

Instructions

1. In a medium sized bowl, whisk together cream cheese, goat cheese, lemon zest, salt and pepper until smooth and creamy.
2. In a separate bowl toss together shallots and chopped water chestnuts.
3. Line a 6" ring mold or springform pan with plastic wrap along the bottom and up the sides.
4. Press 1/3 of the smoked salmon into the bottom of the plastic lined mold.
5. Spread 1/2 of the cream cheese mixture over the salmon, then top with half of the chestnut and shallot mixture. Sprinkle with 1/3 of the chopped chives
6. Repeat layers with 1/3 of the smoked salmon and remaining cheese and water chestnut mixture.
7. Finish off the final layer with the remaining smoked salmon and chives.
8. Cover dip and refrigerate for at least 1 hour or overnight.
9. When ready to serve, carefully remove ring and plastic wrap.
10. Place on serving dish and serve with crackers or crostini.