1 tablespoon butter
1 large shallot, finely chopped (about 1/4 cup)
6 ounces smoked salmon, divided
4 ounces (1/2 cup) cream cheese
4 ounces (1/2 cup) crème fraiche (sour cream or Greek yogurt can be substituted)
2 teaspoons finely chopped dill
1 teaspoon lemon zest
1 teaspoon fresh lemon juice
Freshly ground black pepper
Bagel chips, crackers, and toasts, to serve
Melt butter in a medium sauté pan over medium heat. Add the shallots and cook until softened, 2 to 3 minutes. Set aside to cool.
Combine 2 ounces of the smoked salmon, the cream cheese, and the crème fraiche in the bowl of a food processor fitted with the metal blade, and process until creamy and smooth. Transfer mixture to a mixing bowl and fold in sautéed shallots, minced dill, lemon zest, and lemon juice; season generously with freshly ground black pepper.
Chop remaining 4 ounces of smoked salmon and fold into dip. Refrigerate for at least one hour to allow the flavors to marry and the mixture to thicken up. Taste and adjust seasonings, as needed. Serve with bagel chips, crackers, and toasts.
This dip can be made up to three days in advance. Bring to room temperature for 20 to 25 minutes before serving.