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 provides commenting to allow for constructive discussion on the stories we cover. In order to comment here, you acknowledge you have read and agreed to our Terms of Service. Commenters who violate these terms, including use of vulgar language, racial slurs or consistent name calling will be banned. Please be respectful of the opinions of others. If you see an inappropriate comment, please flag it for our moderators to review.

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