Hot Smoked Salmon with Caper Cream Cheese

By BearForce

Hot smoked salmon, unlike cured, is fully cooked. The cream cheese can be made 1 day ahead. Cover and chill.

Ingredients

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

Preparation

Step 1

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

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