HOT-SMOKED SALMON WITH CAPER CREAM CHEESE

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Hot-Smoked Salmon with Caper Cream Cheese image

Provided by Duane Sorenson

Categories     Appetizer     Breakfast     Brunch     Cocktail Party     Rosh Hashanah/Yom Kippur     Cream Cheese     Salmon     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

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)

Steps:

  • 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.

*** Explore more Hot-Smoked Salmon With Caper Cream Cheese Recipes »

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