Ingredients:

  • 8 oz cream cheese, softened
  • 0.5 cup sour cream
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Old Bay Seasoning
  • 8 oz smoked trout, salmon, or whitefish, flaked
  • 2 tbsp fresh chives, minced
  • 1 tbsp fresh dill, chopped
  • 1 rib celery, finely diced
  • 1 tbsp capers, drained and chopped
  • 1 pinch salt and freshly cracked black pepper

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sour cream using a whisk or rubber spatula until smooth and airy. Alternatively, pulse in a food processor until no lumps remain.
  2. Fold in the lemon juice, Worcestershire sauce, Old Bay seasoning, and black pepper. Stir until seasonings are evenly distributed throughout the base.
  3. Incorporate the aromatics by stirring in the minced chives, dill, diced celery, and chopped capers.
  4. Gently fold in the flaked smoked fish by hand to maintain a rustic texture with visible chunks, or pulse briefly in a food processor for a smoother spread.
  5. Taste for salt and adjust as needed. Cover the bowl and refrigerate for at least 1 hour to allow the smoky flavors and oils to infuse the cream base.
  6. Before serving, garnish with fresh herbs or a drizzle of chipotle crema.