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.
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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.