SV Solstice Recipes

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====== Smoked Salmon 7-Layer Dip ======

===== Ingredients =====

  * 4 ounces cream cheese
  * 2 ounces fresh goat cheese
  * 3 tablespoons prepared beet horseradish
  * 2 teaspoons finely grated lemon zest
  * 1 pound hot-smoked salmon, skin removed, flaked, divided
  * 2 large radishes, trimmed, finely chopped
  * 1/3 cup finely chopped red onion
  * 1/2 cup drained capers, chopped
  * 3 tablespoons finely chopped chives
  * 2 Belgian endives, leaves separated
  * Bagel chips or pumpernickel bread (for serving)

===== Instructions =====
  - Line a 6"-diameter ring mold, 6"-diameter cake pan or spring form pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even). 
  - Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy.
  - Press a third of smoked salmon into an even layer across the bottom of mold. 
  - Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
  - Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. 
  - Top with half of remaining salmon, making an even layer, then scatter capers over. 
  - Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. 
  - Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
  - Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. 
  - Serve with endives and bagel chips for spreading over.
SV Solstice Recipes

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