Check the smoked fish for any remaining bones and remove them. Using your fingers or two forks, flake the smoked salmon or trout into small bite-sized pieces and place in a medium mixing bowl.

Soften cream cheese

If cream cheese is not fully softened, microwave in 10-second bursts until just spreadable (do not melt). Add the softened cream cheese to the bowl with the flaked fish.

Mix & Season

Combine dairy

Add the sour cream and mayonnaise to the bowl with fish and cream cheese. Use a rubber spatula or wooden spoon to fold gently until mostly homogenous — leave some texture from the fish.

Add aromatics

Stir in the finely minced red onion, chopped capers, chopped chives, and chopped dill. Mix thoroughly so aromatics are evenly distributed.

Flavor and season

Sprinkle in the lemon zest, lemon juice, Dijon mustard, smoked paprika, hot sauce, kosher salt, and freshly ground black pepper. Fold the mixture 10–15 times, tasting after about 8 folds. Adjust seasoning: add more lemon for brightness, hot sauce for heat, or salt as needed.

Texture & Chill

Adjust texture

If you prefer a smoother dip, pulse half the mixture in a food processor 3–4 short times then fold it back into the rest to retain some flake. Alternatively, mash to desired consistency with a fork.

Chill to meld flavors

Transfer the dip to an airtight container or serving bowl. Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to meld. For best texture and flavor, make up to 24 hours ahead.

Finish & Serve

Final seasoning and garnish

Before serving, taste and adjust seasoning (lemon, salt, pepper). Transfer to a serving bowl. Sprinkle the top with extra chopped chives, a light dusting of smoked paprika, and optional dill sprigs.

Serve

Serve chilled or at cool room temperature with toasted baguette slices, crackers, or fresh crudités. Keeps well refrigerated for 3–4 days; stir before serving if separated.