Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) smoked salmon, finely chopped
  • 1/4 cup (60ml) sour cream
  • 2 tablespoons (30ml) fresh lemon juice
  • 2 tablespoons (30ml) fresh dill, chopped
  • 1 tablespoon (15ml) capers, drained and chopped
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 1/4 teaspoon (1.5ml) black pepper, freshly ground
  • Pinch of cayenne pepper (optional)
  • Salt to taste

Instructions:

  1. Finely chop the smoked salmon. Remove any skin or bones if present.
  2. In a mixing bowl, combine the softened cream cheese, sour cream, lemon juice, chopped dill, chopped capers, minced shallot, black pepper, and cayenne pepper (if using).
  3. Using a rubber spatula, mix the ingredients until well combined and smooth. Be careful not to overmix.
  4. Gently fold in the chopped smoked salmon, ensuring it's evenly distributed throughout the mixture.
  5. Taste the dip and adjust seasoning with salt as needed. Remember that smoked salmon can be quite salty, so add salt judiciously.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld and the dip to firm up.
  7. Remove from the refrigerator about 10 minutes before serving. Garnish with fresh dill and serve with your favorite dippers.