Hot-smoked salmon, unlike cured, is fully cooked.
Recipe information
Yield
Makes 8 servings
Ingredients
12 ounces cream cheese, room temperature
1/3 cup plain whole Greek yogurt
1 tablespoon fresh lemon juice
1/4 small red onion, finely chopped, plus more for serving
2 tablespoons drained capers plus more for serving
Kosher salt, freshly ground 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, 1/4 onion, and 2 tablespoons 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: Cream cheese can be made 1 day ahead. Cover and chill.
