The Junior League of San Francisco got it right. This is a nice spread for crackers or party-size breads. I like the chunks of salmon and tangy onions and capers.

Ingredient:

• 1/2 cup Sour Cream
• 1/2 cup Mayonnaise
• 1 small Onion — finely chopped
• 1 tablespoon Capers — drained
• 2 teaspoons Dill Weed, Fresh — chopped
• 1 teaspoon Dill Weed, Dried
• 1/2 cup Smoked Salmon
• Salt and Pepper

Directions:

1. Blend Mayonnaise and Sour Cream until smooth.
2. Mix in Onion and spices.
3. Shred Salmon into the bowl and fold in lightly.
4. Salt and Pepper to taste.
5. Cover and chill.
6. Garnish with dill sprig.

Note: I used a local hickory-smoked salmon. Lox-style smoked salmon would need to be chopped. A little lemon might be needed to balance the stronger flavor.

Serves: 8-12

Source: San Francisco a la Carte with minor changes by MLK