Ingredients:

  • 8 oz (225 g) Full-Fat Cream Cheese, block style, softened
  • 1/4 cup (60 ml) Crème Fraîche or Sour Cream, full-fat
  • 8 oz (225 g) High-Quality Cold Smoked Salmon (Lox), reserved 1 oz for garnish
  • 1/4 cup (15 g) Fresh Dill, tightly packed, finely chopped
  • 2 Tbsp (10 g) Fresh Chives, snipped
  • 2 Tbsp (30 ml) Capers, rinsed, drained, and roughly chopped
  • 1 tsp (5 ml) Fresh Lemon Zest
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1/2 tsp (2.5 ml) Worcestershire Sauce
  • 2–3 dashes Hot Sauce (e.g., Tabasco), optional
  • 1/2 tsp (2.5 ml) Freshly Cracked Black Pepper
  • Sea Salt, to taste

Instructions:

  1. Prepare the Base: Ensure the cream cheese is fully softened. In the bowl of a stand mixer, beat the cream cheese until smooth and lump-free (about 1 minute). Scrape down the sides.
  2. Add Wet Ingredients: Add the crème fraîche, lemon juice, lemon zest, Worcestershire sauce, and hot sauce (if using). Beat until the mixture is just combined and creamy.
  3. Incorporate Flavourings: Dice 7 oz (195g) of the smoked salmon into small pieces. Finely chop the capers, dill, and chives.
  4. Fold In Salmon: Gently fold the diced salmon, chopped capers, dill, and chives into the cream cheese mixture using a rubber spatula. Do not overmix; maintain distinct pieces of salmon for texture.
  5. Season: Season with black pepper and a small pinch of salt, tasting as you go. (Note: Use salt sparingly, as smoked salmon is naturally salty.)
  6. Chill and Set: Transfer the spread to an airtight container and refrigerate for a minimum of 45 minutes, or ideally 2–3 hours. Chilling allows the fats to solidify and the flavors to properly meld.
  7. Finish and Serve: Remove the spread from the refrigerator 10–15 minutes before serving. Transfer the spread to a serving bowl and garnish attractively using the reserved 1 oz of thinly sliced or torn salmon, extra sprigs of dill, or capers. Serve immediately with crostini or crudités.