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To the bowl of a stand mixer, add all of the dip ingredients. Flake in the hot smoked salmon.
Whisk on medium speed for 1 minute, scraping down the sides as needed, until well combined. (If you don't have a stand mixer, you can add to a bowl and manually whisk).
Season to taste with black pepper and salt. Store in an airtight container in the fridge for up to 3 days.
When ready to serve, transfer to a serving dish and enjoy with crackers or fresh bread.