0
250 g smoked salmon, perferably bits
125 g cream cheese
1/4 cup cold unsalted butter
pinch dry mustard powder, optional
1 tbsp chopped fresh dill
Place salmon in a food processor fitted with a metal blade. Whirl, using an on-and-off motion, until finely ground. Cut cream cheese and butter into several pieces. Place in food processor all at once. Then, whirl until evenly mixed. Taste, and if you want a more robust flavor, add a pinch of dry mustard and whirl. For a little color, whirl or stir in about 1 tablespoon chopped fresh dill.
Put into an attractive bowl. Smooth top. Decorate top with sprigs of fresh dill and surround the dish with thin slices of baguette. If not serving right away, refrigerate, covered, for up to 1 day.
Calories 46, Protein 2.1g, Carbohydrates 0.1g, Fat 4.1g.
Many stores sell smoked salmon trimmings and bits, which work beautifully in this recipe, at a fraction of the price of perfect thin slices.