A smoked salmon spread featuring smoked salmon, cream cheese, capers, dill, and freshly squeezed lemon.
Add the cream cheese, butter, and mayonnaise to the bowl of stand mixer fitted with a paddle attachment. If you do not have a stand mixer, use a large mixing bowl and a handheld mixer. Mix on medium-high speed until well-combined.
Add the salmon, shallot, capers, lemon zest and juice, dill, pepper, and Kosher salt to the bowl. Mix on low until combined. Serve right away or transfer to an airtight container for up to 3 days.
The butter must be room temperature for this recipe.
The Anthony Kitchen