Ingredients:

  • 8 ounces (225g) cream cheese, softened
  • 4 ounces (115g) smoked salmon, finely chopped
  • 2 tablespoons (30ml) fresh dill, chopped
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) red onion, finely diced
  • 1 teaspoon (5ml) horseradish (prepared, not root), optional
  • 1/4 teaspoon (1.25ml) black pepper, freshly ground
  • Pinch of salt, or to taste

Instructions:

  1. Finely chop the smoked salmon, dill, and red onion. Squeeze the lemon juice.
  2. In a mixing bowl, combine the softened cream cheese, chopped smoked salmon, dill, lemon juice, red onion, horseradish (if using), black pepper, and salt.
  3. Use a spatula or spoon to thoroughly combine all ingredients until smooth and evenly distributed. Avoid over-mixing.
  4. Cover the bowl with cling film and refrigerate for at least 30 minutes to allow the flavors to meld. This step is optional, but recommended for best flavor.
  5. Transfer the dip to a serving bowl. Garnish with lemon wedges, fresh dill sprigs, and capers, if desired. Serve with crackers, baguette slices, bagels, or crudités.