Ingredients:

  • 8 oz block Cream Cheese, Full-Fat (must be fully softened to room temperature)
  • 1/2 cup (120 ml) Sour Cream, Full-Fat or Crème Fraîche
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Lemon Zest
  • 6 oz (170 g) Smoked Salmon (reserve 1 oz/30g for garnish)
  • 1 small Shallot, finely minced
  • 2 tablespoons Capers, drained and roughly chopped
  • 3 tablespoons Fresh Dill, packed and finely chopped (divided)
  • 2 tablespoons Fresh Chives, finely snipped
  • 1/2 teaspoon Worcestershire Sauce (optional)
  • 1/2 teaspoon freshly ground Black Pepper
  • 1/4 teaspoon Kosher Salt (to taste)

Instructions:

  1. Soften the Base: Ensure the cream cheese is truly at room temperature. If using an electric mixer, beat the cream cheese on medium speed until perfectly smooth and fluffy (about 1 minute). If mixing by hand, use a sturdy whisk to thoroughly cream the cheese.
  2. Dice the Salmon & Aromatics: Finely mince the shallot, capers, and most of the smoked salmon (reserve 1 oz/30g for later folding/garnish). Finely chop the dill and snip the chives.
  3. Combine the Base Liquids: Fold the sour cream, lemon juice, and Worcestershire sauce (if using) into the cream cheese mixture until just combined. Scrape down the sides of the bowl.
  4. Add the Brighteners: Fold in the lemon zest, minced shallots, chopped capers, 2 tablespoons of dill, and all of the chives. Mix gently until just incorporated.
  5. Season Carefully: Add the black pepper and start with a tiny pinch of salt. Taste the base mixture and adjust salt and pepper as necessary.
  6. Incorporate the Salmon: Add the bulk of the diced smoked salmon to the mixture. Gently fold the salmon through the mixture using a rubber spatula to ensure small chunks remain and the dip maintains texture.
  7. Chill to Marry Flavours: Transfer the dip to an airtight container. Refrigerate for a minimum of 30 minutes, or preferably 2 hours. This chilling time is essential for the flavors to fully infuse.
  8. Garnish and Serve: Before serving, spoon the dip into a clean serving dish. Flake the reserved 1 oz of smoked salmon over the top. Garnish lavishly with the remaining chopped fresh dill and a few extra chives or capers for visual appeal. Serve with melba toast or fresh crudités.