This is light summery dip is terrific served with St. Urbain flatbread and fresh cut vegetables. It’s also a great way to stretch your salmon on a brunch buffet with bagels. For this recipe, you want to get a nice silky cold smoked salmon so it will smoothly blend with the other ingredients – not the drier hot smoked variety.

Makes about 2 cups

3/4 cup sour cream

1/2 cup pressed cottage cheese

1/2 cup cream cheese, softened

4 oz cold smoked salmon, diced

1/2 cup finely chopped red radishes, (about half bunch)

1/3 cup finely chopped red onion

2 tablespoons chopped fresh chives

 

In large bowl or food processor, beat together sour cream, cottage cheese and cream cheese. Stir or pulse in salmon, radishes and onion. Stir in chives, saving a few for garnishing. Transfer to serving bowl. If possible, cover and refrigerate for 2 hours. Let stand at room temperature for 30 minutes before serving.

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