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- 1 Pound Smoked Salmon
- 6 T. unsalted butter, at Room Temperature
- 1/2 Cup Finely Diced celery
- 3 T. capers, Drained And Rinsed
- 2 T. Minced Fresh dill
- 3 T. fresh lemon juice
- 1/2 T. Freshly Ground black pepper
- 1/4 T. kosher salt
Remove The Skin And Any Bones From The Salmon Fillet. Place The Salmon in a Large Bowl And Use a Fork to Flake The Salmon Into Very Fine Shreds. Add The butter And, Using The Fork, Work The butter Into The Salmon Until Well Blended. Add celery, capers, dill, lemon juice, pepper And salt. Mix Gently to Combine. Taste And Adjust The Seasoning. Transfer to a Serving Bowl. Serve at Once. do Ahead: This Dip Can be Prepared up to 2 Days in Advance. Cover And Refrigerate. Remove From The Refrigerator 20 Minutes Before Serving.
Makes About 2 Cups
Source: Delicious Dips
==contributed by :== * Catsrecipes Y-Group