Salmon Trout Dip

Today’s recipe comes from Executive Chef Bobby Lane of Chester’s Chophouse & Wine Bar.

1/2 lb smoked fish (trout, salmon, etc)
1/2 lb softened cream cheese
1/4 teaspoon chopped dill
1/2 teaspoon old bay seasonings
1 teaspoon chopped chives
1/4 lemon zest and juice

blog comments powered by Disqus