Smoked Salmon Dip Recipe

Chop and measure

Finely chop the smoked salmon into small pieces (about 1/4-inch). Thinly slice the green parts of the scallions and mince the chili very fine; remove seeds if you prefer less heat. Roughly chop the capers and dill. Zest one lemon and juice enough to yield about 1 tablespoon.

Soften and combine dairy

Place the softened cream cheese in a medium mixing bowl. Add the sour cream and crème fraîche (or Greek yogurt). Use a sturdy spatula or electric hand mixer on low to beat until smooth and no lumps remain, scraping the bowl sides.

Add seasonings and salmon

Fold in the chopped smoked salmon, lemon juice, lemon zest, chopped dill, and capers. Mix until evenly distributed. Season with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; taste and adjust seasoning carefully (smoked salmon and capers add saltiness).

Add aromatics and heat

Gently fold in the sliced scallions and minced chili. Stir just until incorporated so the scallions retain some texture and color.

Drizzle 1 tablespoon olive oil over the surface and gently fold it in to add silkiness. Transfer the dip to a serving bowl, cover tightly, and refrigerate for at least 30 minutes (preferably 1 hour) to allow flavors to meld. If making ahead, refrigerate up to 24 hours; stir again before serving and adjust seasoning if needed.

Before serving, garnish with additional snipped chives or scallion greens and an extra sprinkle of dill if desired. Arrange house chips or sturdy crackers on a board or plate alongside lemon wedges for diners to squeeze over bites. Serve chilled or at cool room temperature.