Adapted from Sara Tane


INGREDIENTS
4 tablespoons neutral oil
3 medium leeks (white and light green parts only), rinsed and thinly sliced
Salt and pepper
6oz Tsar Nicoulai Smoked Salmon, cut/flaked into small pieces
8oz cream cheese, softened
1/2 cup sour cream
1 lemon, zested and juiced
1/4 cup fresh chives, basil, dill, and/or parsley (plus more for garnish if desired)
Potato chips, for serving
Plaza Caviar or Roe, for topping if desired

DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add leeks and toss to coat in oil. Season with salt and pepper. Cook until caramelized and very soft, about 15 minutes, stirring frequently. Lower heat or remove from heat temporarily if it starts burning.
2. In a large mixing bowl, add salmon, cream cheese, sour cream, lemon zest, lemon juice, herbs, and leeks. Mix together until well combined. 
3. Transfer dip to a serving bowl and serve with potato chips. Top with Plaza caviar and roe if desired.