• Prep 15 min
  • Makes About 4 cups, serves 16 to 20

Ingredients

  • 1 500g pack cream cheese
  • 5 teaspoons capers
  • Juice of 1 lemon
  • 250 g of hot-smoked salmon

Equipment. Mixing bowl, Hand mixer or food processor

Method

  1. Bring the cream cheese to room temperature
  2. Chop the capers finely
  3. Flake or finely chop the salmon
  4. Beat the cream cheese with most of the lemon juice until smooth
  5. Fold in the salmon and capers
  6. Taste and add the remaining lemon juice a little at a time until it balances
  7. Chill for an hour before serving
  8. Let it sit out for a few minutes before serving so it scoops

Will it scoop?

Not straight from the fridge. Half a kilo of cream cheese loosened by one lemon is stiff.

Bring the cream cheese fully to room temperature before you beat it. Let the chilled dip stand a few minutes before it goes on the table.

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