Smoked Salmon Pâté

8 Ounces Cream Cheese, at room temperature.
½ cup Sour Cream.
1 tablespoon Freshly Squeezed Lemon Juice.
2 tablespoon Minced Fresh Dill or 1 tsp dry (Optional)
1 teaspoon Prepared Horseradish, drained.
½ teaspoon Kosher Salt.
¼ teaspoon Freshly Ground Black Pepper.
¼ pound (4oz.) Smoked Salmon, (Bones removed and crumbled).



Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the Salmon, sour cream, lemon juice, dill, horseradish, salt and pepper, and mix well. Chill and serve with sesame flat bread or crackers.


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