Make this creamy hot-smoked salmon dip (from fish that’s been cured and wood smoked) for your next gathering.
ounce cream cheese, at room temperature
cup sour cream
tsp Worcestershire sauce
tsp lemon zest plus 1 tbsp fresh lemon zest (from 1 lemon)
small clove garlic, finely grated
Kosher salt and freshly ground black pepper
ounce hot-smoked salmon, finely flaked with your hands or a fork
scallion, thinly sliced
Sliced carrots, celery, cucumbers and/or crackers, for serving
Whisk together the cream cheese, sour cream, Worcestershire sauce, lemon zest, lemon juice, garlic, 1 tablespoon water and a large pinch of pepper in a medium bowl until completely smooth. Fold in the smoked salmon and scallions to combine well. Season to taste with additional salt and pepper if needed. Transfer to a small serving bowl and serve with vegetables and/or crackers.