- Wash the chives, shake them dry, cut into fine rings and put aside.
- Peel and quarter the onion, put it into the blender jug and, with the measuring beaker in place, chop with the turbo button/2 seconds. Use the spatula to scrape the mixture down the inside of the blender jug.
- Cut the smoked salmon slices into quarters and put them in the blender jug along with the cream cheese, chopped chives and pepper. With the measuring beaker in place, mix for 9 seconds/speed setting 4.
- Decant the dip into a bowl and serve.
The dip with keep for 3–5 days in a screw-top jar or airtight container in the refrigerator.
Bon appétit with Monsieur Cuisine