Sharp and tangy Copper Kettle Special Reserve Champagne Vinaigrette & Shallot chips are the perfect vessel for a scoop of this creamy, smoky and earthy dip. The richness of the cream cheese and salmon are offset with plenty of lemon and herbs, and the beautiful blush pink hue will look amazing on the table
1.In a large bowl place the softened cream cheese. Add mustard and lemon juice and mix with a wooden spoon until quite smooth. Add sour cream and mix well.
2.Finely slice the spring onion and roughly chop the herbs. Reserving some to garnish with, add herbs to the mix along with the spring onion. Season with a little salt and pepper.
3.Flake the salmon into the mix, carefully removing any bones that may have been left behind.
4.Lightly fold the salmon into the creamy mixture and transfer to a large bowl to serve.
5.Sprinkle with a touch of herbs to serve. This dip can be chilled prior to serving and will keep for up to 3 days in the refrigerator.