Ingredients:

  • oz full fat Cream Cheese, softened
  • cup full fat Sour Cream (or Greek Yogurt)
  • /4 cup good quality Mayonnaise
  • oz Smoked Salmon, finely chopped (plus extra for garnish)
  • /4 cup packed Fresh Dill, finely chopped
  • Tablespoons Fresh Chives, chopped
  • teaspoon Lemon Zest
  • Tablespoon Fresh Lemon Juice
  • /2 teaspoon Garlic Powder
  • /4 teaspoon Onion Powder
  • /2 teaspoon Freshly Ground Black Pepper
  • Salt, to taste
  • Tablespoon Finely diced Red Onion (optional)

Instructions:

  1. Prepare the salmon and herbs: Finely chop the smoked salmon, dill, and chives. Ensure the cream cheese is completely softened to room temperature.
  2. Build the Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Mix thoroughly with a rubber spatula until completely smooth and homogenous, ensuring no cream cheese lumps remain.
  3. Incorporate Flavour Agents: Gently fold in the chopped smoked salmon, dill, chives, lemon zest, and lemon juice. If using, fold in the diced red onion.
  4. Season Thoroughly: Add the garlic powder, onion powder, and black pepper. Stir gently to combine. Taste a small amount and adjust salt only if necessary, as the salmon is already salty.
  5. Chill and Meld: Cover the bowl tightly, pressing cling film directly onto the surface of the dip, and refrigerate for a minimum of 1 hour (preferably longer) to allow the flavours to meld.
  6. Serve: Transfer the chilled dip to your chosen serving vessel. Garnish the top with the reserved salmon ribbons, a light sprinkle of fresh dill, and a final crack of black pepper.