Ingredients:

  • 1 block (8 oz) Full-Fat Cream Cheese, at room temperature
  • ½ cup Full-Fat Sour Cream or Crème Fraîche
  • 1 Tbsp Fresh Lemon Juice
  • ½ tsp Worcestershire Sauce
  • 6 oz Cold-Smoked Salmon (Lox), finely diced or pulsed
  • 3 Tbsp Fresh Dill, finely chopped
  • 1 Tbsp Capers (drained), chopped
  • 2 Tbsp Red Onion or shallot, very finely minced
  • ½ tsp Prepared/Creamed Horseradish
  • 1 tsp Fresh Lemon Zest
  • ½ tsp Coarse Sea Salt, to taste
  • ¾ tsp Freshly Ground Black Pepper

Instructions:

  1. Soften the Base: Ensure the cream cheese is fully softened (at least 30 minutes out of the fridge) before starting.
  2. Mince and Chop: Very finely mince the red onion (or shallot) and capers. Finely chop the fresh dill.
  3. Dice the Salmon: Dice 4 oz (115g) of the smoked salmon into small, uniform pieces. Set the remaining 2 oz (55g) aside.
  4. Whip the Cream Cheese: In a medium bowl, use a hand mixer or wooden spoon to beat the softened cream cheese until it is completely smooth and fluffy, scraping down the sides often. This is crucial for a lump-free dip.
  5. Add Liquids: Slowly incorporate the sour cream, lemon juice, Worcestershire sauce, and prepared horseradish. Mix until just combined and smooth.
  6. Process the Flavour Bomb: Place the reserved 2 oz of smoked salmon, the lemon zest, and half of the minced red onion into a small food processor. Pulse 3–4 times until coarsely chopped but not fully puréed. (This step deepens the smoked flavour.)
  7. Fold in Solids: Gently fold the diced smoked salmon, the processed salmon mixture (if used), capers, dill, and the rest of the minced onion into the cream cheese base using a rubber spatula.
  8. Seasoning Check: Taste the smoked salmon dip. Add the salt and freshly ground black pepper. Adjust lemon juice if it requires more zing.
  9. Chill for Flavour Marriage: Transfer the dip to an airtight container. Refrigerate for a minimum of 30 minutes, or ideally 2 hours, to allow the flavours to deepen and marry up properly.
  10. Garnish and Serve: Before serving, allow the dip to sit at room temperature for 10 minutes to make it easily spreadable. Transfer to a serving dish and garnish with a sprig of fresh dill.