Let the cream cheese sit at room temperature for 30 minutes, until it gives easily when pressed with a finger.

Beat the softened cream cheese and sour cream together with a hand mixer on medium speed for 1 minute, until smooth.

Fold in the flaked smoked salmon, dill, capers, lemon juice and black pepper, stirring gently so the salmon keeps some texture rather than disappearing completely.

Spread the mixture into an even layer across a flat 9 inch plate, smoothing the top with the back of a spoon.

Chill the dip for 20 minutes, until it feels firm enough to hold a clean edge when cut with a knife.

Scatter a little extra flaked salmon and dill over the top just before serving.

Drizzle the olive oil over the top in a thin stream, and finish with a few extra drops of lemon juice.

Serve cold with thinly sliced cucumber rounds or rye crackers alongside for scooping.