Every time I serve what I hope there will be little left for me to taste the next day. It never existed.
6 oz Nova Scotia, Scottish or Norwegian smoked salmon, cut intopieces
¼ pound (1 stick) butter, softened
¼ cup light cream or half and half
1 tablespoon chopped fresh dill
1 tablespoon chopped scallions
1 tablespoon fresh lemon juice
3 or 4 laps of the pepper plant dill for garnish
Pumpernickel cocktail bread
Treat salmon in a food processor or blender until roughly chopped.Slowly add the butter and cream, continue to process until smoothmixture varies. Add dill, scallions, lemon juice and pepper andprocess again until well blended. Scrape
mixture into a serving bowl, stir in a mound of Interest
Cover and refrigerate until just before serving. Bring to room temperature to soften slightly and garnish with some dill spring.Serve with pumpernickel cocktail.