This tasty cream is spread over the cooked pizza dough before arranging slices of smoked salmon for my signature Smoked Salmon Pizza. You can probably find other uses for the cream--say, with savory crepes or potato pancakes.
Yield: Makes about 1¾ cups
1½ cups sour cream
3 tablespoons minced shallots
2 tablespoons chopped fresh dill leaves
1½ tablespoons fresh lemon juice
¼ teaspoon freshly ground white pepper
In a medium bowl, combine all the ingredients and mix well. Refrigerate, covered, and use as needed. This should keep well for up to 1 week.