1 ½ cups milk
1 tsp Dijon mustard
1 tsp fresh lemon juice
4 ounces cream cheese
2 tbsp sour cream
½ tsp dill weed
2 tsp capers
8 ounces smoked salmon, crumbled
Sour cream, garnish
Dill weed, garnish
Preheat oven to 375. In a blender, combine first 7 ingredients (eggs through dill weed) and blend. With a spoon, stir in capers and salmon.
Pour mixture into a buttered 10-inch pie dish. Bake for 40 minutes or until puffed and lightly browned. Remove from oven and allow to set for 5 minutes.
Cut into eight slices and transfer to heated individual serving plates. Garnish each slice with a dollop of sour cream, a few capers and a sprig of fresh dill.
-San Juan Classics II, Dawn Ashbach, Janice Veal