Hot Smoked Salmon Dip

Hot Smoked Salmon Dip

8 ounces hot smoked salmon, flaked into pieces with a fork

4 ounces cream cheese, room temperature

½ cup Greek yogurt

¼ cup minced shallot, sautéed in 1 teaspoon olive oil until soft

1 tablespoon dill, chopped

1 tablespoon picked fennel tops, chopped (if available)

1 tablespoon chopped mint

zest from 1 lemon

salt and pepper, to taste

good quality olive oil, for serving

crispy capers (recipe below), for garnish, if desired

Matzoh or fresh veggies, for serving

Combine all ingredients for the dip in a food processor and pulse until combined. Garnish with a drizzle of good quality olive oil and crispy capers, if using. Serve cold with matzoh and your favorite vegetables for dipping.