- 12 ounces cream cheese, room temperature
- 1/3 cup plain whole Greek yogurt
- 1 tablespoon fresh lemon juice
- 1/4 small red onion, finely chopped, plus more for serving
- 2 tablespoons drained capers plus more for serving
- Kosher salt, freshly ground pepper
- 4 ounces hot-smoked salmon or trout
- Toasted spelt bread, dill sprigs, and lemon wedges (for serving)
- Mix cream cheese, yogurt, lemon juice, 1/4 onion, and 2 tablespoons capers in a medium bowl; season with salt and pepper.
- Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
- DO AHEAD: Cream cheese can be made 1 day ahead. Cover and chill.