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Bon Appétit

Hot-Smoked Salmon with Caper Cream Cheese

By Duane Sorenson

5.0

(1)

Hot-smoked salmon, unlike cured, is fully cooked.

Recipe information

  • Yield

    Makes 8 servings

Ingredients

12 ounces cream cheese, room temperature
1/3 cup plain whole Greek yogurt
1 tablespoon fresh lemon juice
1/4 small red onion, finely chopped, plus more for serving
2 tablespoons drained capers plus more for serving
Kosher salt, freshly ground pepper
4 ounces hot-smoked salmon or trout
Toasted spelt bread, dill sprigs, and lemon wedges (for serving)

Preparation

  1. Step 1

    Mix cream cheese, yogurt, lemon juice, 1/4 onion, and 2 tablespoons capers in a medium bowl; season with salt and pepper.

    Step 2

    Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.

    Step 3

    DO AHEAD: Cream cheese can be made 1 day ahead. Cover and chill.

TagsSpreadsCream CheeseCheeseDairySmoked SalmonSalmonFishSeafoodYogurtStarterSnackBrunchDinnerNut FreeQuickEasyNo-CookBon Appétit
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