Name: Hot-Smoked Salmon with Caper Cream Cheese
Yield: 8 Servings
Ingredients: 12 ounces cream cheese, room temperature; ⅓ cup plain whole Greek yogurt; 1 tablespoon fresh lemon juice; ¼ small red onion, finely chopped, plus more for serving; 2 tablespoons drained capers plus more for serving; Kosher salt and freshly ground black pepper; 4 ounces hot-smoked salmon or trout; Toasted spelt bread, dill sprigs, and lemon wedges (for serving)

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Hot-smoked salmon, unlike cured, is fully cooked.

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