Smoked Salmon Pate

Ingredients

• 4 oz (125 g) cream cheese, softened
• 2 tbsp salted butter, softened
• 1 pkg (85 g) frozen smoked salmon, thawed and coarsely chopped
• 1 tsp fresh lemon juice
• 1/2 tsp prepared horseradish
• 1/4 tsp dill weed
• 1/4 tsp freshly ground pepper

Directions

1. In a food processor, process cream cheese and butter until smooth.
2. Add salmon, reserving a few pieces for garnish. Add lemon juice, horseradish, dill weed and pepper. Process until smooth.
3. Spoon pate into a small bowl and sprinkle with reserved salmon. Cover and chill until firm. Pate may be refrigerated for up to 24 hours. Do not freeze. Serve with crackers or thin slices of baguette.