Ingredients
- 200 g smoked salmon, finely chopped
- 250 g cream cheese (softened)
- 2 tbsp sour cream or crème fraîche
- 1 tbsp lemon juice + zest of half a lemon
- 1 tbsp finely chopped dill (plus extra for garnish)
- 1 tbsp finely chopped chives
- 1 tsp capers, minced (optional, for briny punch)
- Black pepper, to taste
- Mini blinis, crackers, or cucumber slices for dipping

Method
- Base: In a bowl, beat cream cheese until smooth. Stir in sour cream/crème fraîche for lightness.
- Flavour: Add lemon juice, zest, dill, chives, and capers. Mix well.
- Salmon: Fold in smoked salmon gently so you keep some texture.
- Season: Grind in black pepper. Taste and adjust acidity with extra lemon if needed.
- Serve: Chill for 30 minutes, then garnish with extra dill and a few salmon ribbons on top.

Great little dip for Christmas!