This is a dip to be eaten with crackers or toasted bread. It is made with smoked salmon. It is meant to be made with heat-smoked salmon, but if you can only fine cold-smoked that is fine too.
This is a potted cheese DIP recipe from Real Simple magazine. Potted cheeses were traditionally made in England (based on a French recipe for Fromage Fort) as a way to preserve cheese.
I found the inspiration for this easy appetizer in Real Simple magazine. Serve with toasted pita chips (or store-bought) or with ecrudite (vegetable platter).