Check the smoked salmon for any remaining skin and remove it. Flake the salmon into bite-sized pieces with your fingers or a fork and set aside (reserve a small 1 oz piece for garnish if desired).

In a medium mixing bowl, beat the softened cream cheese until smooth with a rubber spatula or hand mixer.

Add the sour cream, mayonnaise, lemon juice, Dijon mustard, Worcestershire sauce and hot sauce (if using). Mix until fully combined and smooth.

Fold in the flaked smoked salmon, chopped shallot, chopped capers, chopped dill and chives. Stir gently so you retain some texture from the salmon — do not purée.

Season with salt and freshly ground black pepper. Taste and adjust lemon, salt, or pepper as needed. If the dip is too thick, thin with 1–2 teaspoons of milk or lemon juice.

Cover the bowl and refrigerate for at least 30 minutes to let flavors meld. For best flavor, refrigerate 2 hours or overnight.

Sauce Gribiche

Chop the hard-boiled egg yolks finely and place in a small bowl.

Whisk the Dijon mustard and white wine vinegar together. Slowly whisk in the extra-virgin olive oil until you have a slightly thickened emulsion. (If the oil quantity is small, treat it as a flavoring — you want a loose, spoonable sauce.)

Fold the chopped egg yolks into the emulsion. Add the cornichons, chopped capers, chopped tarragon and parsley. Season with salt and pepper and taste. Adjust acidity with a few drops more vinegar if desired.

Refrigerate the gribiche for at least 15 minutes to allow flavors to marry. Keep chilled until serving.

Assembly & Serve

Spoon the smoked salmon dip into a shallow serving bowl and smooth the top. If you reserved a small piece of salmon, flake it on top for garnish.

Dot or lightly spread 1–2 teaspoons of Sauce Gribiche over the center of the dip; swirl slightly with a spoon for visual appeal.

Garnish with extra dill or chives and a grind of black pepper. Serve with Melba toast or toasted baguette slices and lemon wedges on the side.

Leftovers: keep dip and gribiche refrigerated in separate airtight containers for up to 2 days; stir before serving.