Ingredients:

• 4 ounces smoked salmon
• 1 pint light sour cream
• 1 teaspoon chopped dried tarragon
• 1 teaspoon lemon zest

Method:
Crumble smoked salmon into sour cream. Add tarragon and lemon zest; mix well. Refrigerate 2 hours before eating. Enjoy with your favorite chips or raw vegetables.