LibreRecipes

Hot-Smoked Salmon with Caper Cream Cheese

Rating

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

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)

Mix cream cheese, yogurt, lemon juice, 1/4 onion, and 2 tablespoons capers in a medium bowl; season with salt and pepper.
Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
DO AHEAD: Cream cheese can be made 1 day ahead. Cover and chill.