Hot-smoked salmon, unlike cured, is fully cooked.
Recipe information
Yield
8 Servings
Ingredients
12
ounces cream cheese, room temperature
⅓
cup plain whole Greek yogurt
1
tablespoon fresh lemon juice
¼
small red onion, finely chopped, plus more for serving
2
tablespoons drained capers plus more for serving
Kosher salt and freshly ground black pepper
4
ounces hot-smoked salmon or trout
Toasted spelt bread, dill sprigs, and lemon wedges (for serving)
Preparation
Step 1
Mix cream cheese, yogurt, lemon juice, ¼ onion, and 2 Tbsp. capers in a medium bowl; season with salt and pepper.
Step 2
Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
Step 3
DO AHEAD: Caper cream cheese can be made 1 day ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 170 Fat (g) 16 Saturated Fat (g) 10 Cholesterol (mg) 50 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 1 Protein (g) 6 Sodium (mg) 380