If you are smoking the salmon yourself, using a fork or spoon, break it up into smaller bite-size pieces.
Next, in a large bowl add in the cream cheese, mayonnaise, crème fraiche, cheese, onions, dill, capers, lemon juice, salt and pepper. Mix using a rubber spatula until completely combined and smooth.
Fold in the pulled smoked salmon and mix until combined.
Serve with assorted crackers, bread, and veggies.
Notes
Make-Ahead: You can make this smoked salmon dip up to 1 day ahead of time.How to Store: Cover and keep it in the refrigerator for up to 4 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day or until thawed. You may need to remix and season the dip to return to the original consistency.An alternative to crème fraiche is sour cream.Regular Swiss cheese will work fine in this recipe.