Smoked salmon is nestled between layers of creamy goat cheese and cream cheese, flavored with tangy lemon zest and capers and then served with crackers. Make it the day before to allow the flavors plenty of time to meld together. It is the perfect appetizer for the holiday season!
- 8 ounces cream cheese
- 4 ounces fresh goat cheese
- 4 teaspoons finely grated lemon zest
- 1 pound hot-smoked salmon, skin removed, flaked, divided
- 2 large radishes, trimmed, finely chopped
- ⅓ cup finely chopped red onion
- ½ cup drained capers, chopped (if you use the small capers, no need to chop)
- 3 tablespoons finely chopped chives
- Pumpernickel bread, crackers, endive (for serving)
Line a 6"-diameter ring mold, 6"-diameter cake pan or spring form pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides, leaving some plastic wrap overhanging the sides. Pulse cream cheese, goat cheese, and lemon zest in a food processor until well combined and very smooth and creamy.
Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula.
Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and, using spatula, press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon.
Using the overhanging plastic wrap, cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld.
Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives. Serve endive, pumpernickel bread or crackers.
Dip can be made 1 day ahead. Keep chilled.