Ingredients:

  • 8 oz smoked fish (e.g., smoked salmon or mackerel)
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 cup finely chopped red onion
  • 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
  • Salt and pepper, to taste
  • Diced jalapeño or hot sauce (optional for heat)

Instructions:

  1. Flake the smoked fish into small pieces using a fork. Set aside.
  2. In a mixing bowl, blend the softened cream cheese and sour cream until smooth.
  3. Stir in lemon juice, Dijon mustard, chopped capers, red onion, and dill until well combined.
  4. Gently fold the flaked fish into the mixture. Add salt and pepper to taste.
  5. Sample the dip and adjust seasoning (consider adding jalapeño or hot sauce if desired).
  6. Cover and refrigerate for at least 30 minutes to let the flavors meld.
  7. Transfer to a serving dish, garnishing with additional dill or capers if desired.