Smoked Salmon and Chive Dip
4 ounces cream cheese, softened
1/4 cup sour cream or Greek yogurt
2 tins Fishwife Smoked Salmon, drained
2 tablespoons finely chopped chives, plus more for garnish
2 tablespoons finely chopped capers
1/2 lemon, zested and juiced
Kosher salt, to taste
Freshly ground black pepper, to taste
Chili flakes, to taste (optional)
Extra virgin olive oil, for drizzling
Crackers or crudite, for serving
In the bowl of a food processor or in a large bowl using a hand mixer or stand mixer with the paddle attachment, mix cream cheese and sour cream until softened and creamy.
In a medium bowl, add salmon and use the back of a fork to flake it into small pieces. Add cream cheese mixture, chives, capers, lemon zest, and lemon juice. Mix to combine. Season to taste with salt, pepper, and chili flakes.
Transfer to a shallow serving bowl and garnish with fresh chives, black pepper, and extra virgin olive oil. Serve with crackers. Dip will keep in an airtight container in the fridge for up to 3 days.