Ingredients:

  • 8 oz Cream Cheese (Full-fat block, softened)
  • ½ cup Crème Fraîche (or full-fat sour cream)
  • 7 oz Cold Smoked Salmon (sliced)
  • 3 Tbsp Fresh Dill (finely chopped)
  • 2 Tbsp Fresh Chives (sniped)
  • 1 Tbsp Red Onion or Shallot (very finely minced)
  • 1 Tbsp Capers (rinsed and drained)
  • 1 tsp Lemon Zest (from 1 large lemon)
  • 2 Tbsp Lemon Juice (freshly squeezed)
  • ½ tsp Black Pepper (freshly cracked)
  • Dash Hot Sauce (e.g., Tabasco or Worcestershire, optional)
  • Kosher Salt (To taste, use sparingly)

Instructions:

  1. Chop the Salmon: Separate the smoked salmon into two portions (approx. 140g and 60g). Finely mince the larger portion (140g) to incorporate into the creamy base. Roughly chop the remaining portion (60g) to retain texture. Set aside.
  2. Mince and Chop: Finely mince the red onion/shallot. Chop the dill and chives. Zest the lemon.
  3. Whip the Cream Cheese: Place the softened cream cheese and the crème fraîche (or sour cream) into the large mixing bowl. Beat vigorously until the mixture is completely smooth and lump-free.
  4. Add Incorporated Salmon: Add the finely minced portion of the salmon (140g) to the base mixture. Stir well to combine evenly.
  5. Introduce Flavours: Gently fold in the fresh dill, chives, lemon zest, and lemon juice.
  6. Fold in Texture: Add the finely minced onion/shallot, the rinsed capers, and the roughly chopped, reserved salmon (60g). Fold carefully with a spatula to ensure the texture pieces remain distinct.
  7. Season and Adjust: Add the black pepper and an optional dash of hot sauce. Taste the mixture. Add salt only if necessary—smoked salmon and capers are usually quite salty already. Adjust lemon juice to taste if more zing is desired.
  8. Chill: Transfer the finished dip to an airtight container. Refrigerate for a minimum of 30 minutes (preferably 1 hour) to allow the flavors to fully infuse. The dip will firm up slightly as it chills.
  9. Serve: Remove the dip from the fridge 10 minutes before serving. Garnish the top with a swirl of olive oil, a sprinkle of fresh dill, and a few capers.