Instructions

• If the smoked salmon is hot, let it cool completely. Using two forks, a spoon, or your fingers, break or pull the smoked salmon into bite-size pieces and set aside.
• Prepare the other ingredients: ensure the cream cheese is softened to room temperature; slice the green onions; peel and small-dice the red onion; roughly chop the fresh dill and the capers; juice half a lemon (about 2 tablespoons).
• In a large bowl add the softened cream cheese, mayonnaise, crème fraîche, shredded Jarlsberg, sliced green onions, diced red onion, chopped dill, chopped capers, and the lemon juice. Season with coarse sea salt and cracked pepper to taste.
• Using a rubber spatula (or sturdy spoon), mix the ingredients in the bowl until the mixture is smooth and evenly combined.
• Gently fold the pulled smoked salmon into the cream cheese mixture until the salmon is evenly distributed — avoid overmixing so the salmon stays in flakes.
• Taste and adjust seasoning with more coarse sea salt and cracked pepper if needed. Cover and refrigerate for at least 30 minutes if you want the flavors to meld (optional).
• Transfer to a serving bowl and serve with assorted crackers, bread, or vegetables.