Ingredients:

  • 8 oz block Full-Fat Cream Cheese, fully softened
  • 1/2 cup Full-Fat Sour Cream or Plain Greek Yogurt
  • 1 tsp Lemon Zest
  • 1 Tbsp Fresh Lemon Juice
  • 1/2 tsp Worcestershire Sauce
  • 6 oz Quality Smoked Salmon (Lox style), 1 oz reserved for garnish
  • 1/4 cup Red Onion, very finely minced
  • 2 Tbsp Capers, drained and coarsely chopped
  • 2 Tbsp Fresh Dill, chopped
  • 1 Tbsp Fresh Chives, snipped
  • 1/4 tsp Kosher Salt (adjust to taste)
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Ensure the 8 oz block of cream cheese is fully softened to room temperature. This is crucial for a smooth texture.
  2. Finely mince the red onion (it should almost be paste-like) and coarsely chop the capers. Chop the fresh dill and chives.
  3. Roughly chop 5 oz (140g) of the smoked salmon into small pieces. Reserve the remaining 1 oz (30g) for decorative garnish later.
  4. In a large mixing bowl, use a hand mixer or stand mixer to beat the softened cream cheese until it is completely smooth and fluffy, ensuring no lumps remain.
  5. Incorporate the sour cream (or yogurt), lemon zest, lemon juice, Worcestershire sauce, salt, and pepper. Mix until just combined and smooth. Taste and adjust seasoning.
  6. Gently fold in the chopped smoked salmon, minced red onion, chopped capers, dill, and chives using a rubber spatula. Mix only until the ingredients are evenly distributed, avoiding overmixing which can turn the dip pink.
  7. Transfer the dip to an airtight container and refrigerate for a minimum of 1 hour (preferably 3 hours). Chilling is mandatory for the flavors to fully meld and the dip to firm up.
  8. Transfer the chilled dip to a serving bowl. Drape the reserved 1 oz of smoked salmon decoratively over the top. Garnish with extra capers and fresh dill or chives, and serve immediately.