An elegant dip to make for a special occasion.

Increase smoked salmon to 2 cups and eliminate the sour cream. Chill the mixture for several hours. The spread can then be formed into a log shape and rolled in the parsley-pecan mixture.

Place olives and onions in a blender or food processor; cover and process for about 15 seconds. Add salmon, mayonnaise and liquid smoke if desired; process until dip reaches desired consistency. Chill. Serve with crackers. Makes about 3 cups.

: 100g Regal Smoked Salmon 100g Cottage Cheese 100ml Sour Cream 100ml Natural Yoghurt ... Take a look at our tried and tested recipe ...

Finely chop 1/3 of the salmon and set aside. Coarsely chop the remainder of the salmon and add to a blender with everything except the dill and 1/3 finely chopped salmon, salt and pepper. Blend until smooth. Add salmon, dill, stir and then salt and pepper to taste.

Easy to make dip from Rachel Ray that is quick and delicious and tends to disappear quickly when served.