Salmon Cream Cheese with Dill
This whipped cream cheese is infused with lemon, herbs, capers, and flaky salmon fillets. It is great for using up leftover salmon, but smoked salmon works well too. Enjoy as a schmear for bagels or toast, a filling for sandwiches, or as a dip (perhaps in a sourdough bread bowl, if you feel so inclined).
Ingredients
- 2 8-oz packages cream cheese softened (leave at room temp for about 30 minutes)
- 2 tbsp milk or heavy cream
- 8 oz cooked salmon or smoked salmon
- ¼ cup chopped dill
- 2 tbsp capers chopped
- 1 lemon
- ½ tsp kosher salt of ¼ tsp if using smoked salmon
- ¼ tsp pepper
Instructions
- In a large bowl or the bowl of a stand mixer with paddle attachment, combine cream cheese and milk. Beat together on medium-high speed for about 2 minutes, or until light and fluffy.
- Add salmon, dill, capers, zest of half the lemon, salt, and pepper. Juice lemon and add 1 tbsp to bowl. Mix on low speed until evenly incorporated.
- Transfer to a serving bowl and serve immediately, or seal in a container and store in the refrigerator.