1-Step 1: Prep Your Ingredients Gather everything: roughly chop the 1/4 cup fresh dill, mince half a garlic clove, zest one lemon for 1 1/2 teaspoons, and measure 200 grams smoked salmon or trout. Break the salmon into smaller pieces if needed. Having it all ready keeps things smooth.

2-Step 2: Load the Food Processor Add 200 grams full-fat cream cheese, 1/4 cup sour cream, 1/4 cup mayonnaise, the chopped dill, minced garlic, lemon zest, 1 tablespoon lemon juice, and a small pinch of salt. Top with the smoked salmon. Start with less juice; you can add more later.

3-Step 3: Blend to Perfection Pulse for about 10 seconds until smooth. Scrape down the sides, taste, and adjust with another tablespoon of lemon juice, pepper, or salt if needed. Blend briefly again. The goal is creamy with bits of salmon for texture.

4-Step 4: Transfer and Garnish Scoop into a bowl. Garnish with thin lemon slices and extra dill sprigs. This step makes it party-ready and adds fresh appeal.

5-Step 5: Serve Smart Let it sit at room temperature for easy scooping; refrigeration firms it up. Pair with crackers, breadsticks, or homemade crostinis. For crostinis, slice breadsticks thin, brush with olive oil, sprinkle salt, and bake at 375°F for 8-10 minutes until crisp.

1-Slice bread evenly.

2-Oil and salt lightly.

3-Bake golden.