Smoked Salmon With Lemon-caper Cream Cheese Recipe

Soften and blend

Remove the cream cheese from the refrigerator at least 20 minutes before mixing so it softens; if short on time, microwave an 8 oz block for 8–10 seconds on low power to loosen.

Combine ingredients

In a medium bowl, add the softened cream cheese, Greek yogurt, lemon juice, lemon zest, finely chopped capers (1 tbsp), minced shallot, grated garlic, Dijon mustard, and olive oil.

Whip to smooth

Using a rubber spatula or small whisk, beat the mixture until smooth and homogenous. For an extra-silky texture, use an immersion blender or food processor and pulse briefly (5–8 pulses).

Season

Stir in salt (1 tsp) and freshly ground black pepper (1/2 tsp). Taste and adjust: add a little more lemon juice for brightness or a pinch more salt if needed. Cover and refrigerate for at least 15 minutes to let flavors meld.

Prepare garnishes: rinse capers if they are very salty and pat dry. Finely chop 2 tbsp dill and 2 tbsp chives. Zest one lemon and cut into wedges.

Arrange salmon: on a large platter, fan out the smoked salmon slices in a single layer or slightly overlapped so guests can easily pick pieces.

Add cream cheese: using a small spoon or piping bag, dot or pipe small mounds (about 1–1.5 tbsp each) of the chilled lemon-caper cream cheese across the salmon slices. If serving family-style, you can spread a thin layer on each toast or place the cream cheese in a small bowl alongside the salmon.

Finish with capers and herbs: scatter the reserved 2 tbsp capers over the salmon and cream cheese. Sprinkle chopped dill and chives evenly over the top. Grind 1 tsp cracked black pepper over the platter.

Optional assembly: place a salmon slice on each toasted baguette or cracker, add a small smear of cream cheese, a few thin cucumber slices, and a bit of herbs and caper for each bite.

Serve: garnish with lemon wedges for squeezing and offer extra cream cheese on the side. Keep chilled until serving; consume within 2 hours at room temperature or return to refrigeration between servings.

For a composed plate, arrange baby greens or arugula on a platter, place dressed toasts or salmon portions on top, and finish with a light drizzle of olive oil and an extra squeeze of lemon if desired.