Ingredients:

  • 8 oz (225g) cream cheese, softened to room temperature
  • 1/2 cup (120g) sour cream
  • 1 tbsp (15ml) fresh lemon juice
  • 1 clove (5g) garlic, minced finely
  • 14.75 oz (418g) canned salmon, drained well
  • 2 tbsp (8g) fresh dill, finely chopped
  • 1 tbsp (15ml) capers, drained
  • 1/4 tsp (1.5g) black pepper
  • 1/4 tsp (1.5g) salt

Instructions:

  1. Drain the canned salmon thoroughly, pressing it against the lid to remove excess moisture. Transfer to a bowl and use a fork to break the fillets into small, bite-sized flakes.
  2. In a medium mixing bowl, beat the softened cream cheese and sour cream together using a spatula. Stir in the minced garlic and lemon juice until the mixture is smooth and velvety.
  3. Gently fold the flaked salmon, chopped dill, and capers into the cream base. Stir slowly until the salmon is evenly distributed.
  4. Season with salt and pepper, stirring once more to incorporate.
  5. Optional: Chill for 30 minutes to allow flavors to meld before serving.