Smoked Salmon Fish Dip

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Step 1

Add the shallots, celery, dill, cayenne(if using), and lemon zest and stir until incorporated.

Step 2

In a medium bowl, use a fork to combine the cream cheese with the lemon juice and 1 teaspoon kosher salt, whipping until it’s smooth.

Step 3

Remove the skin from the smoked fish and use your fingers to flake it into the bowl as you would lump crabmeat, removing any small pin bones but being careful not to mash it to a paste. Fold the fish into the dip.

Step 4

Serve at room temperature or chilled, topped with a dash of cayenne pepper, dill, and celery leaves, for garnish. It will keep in the fridge for up to 1 week.

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