I made this for Thanksgiving as an appetizer and it was a hit. It’s very easy and for something a little different. Recipe courtesy of The Bergdorf Goodman Cookbook.
1/2 pound of smoked salmon
1 1/2 tablespoons of fresh lemon juice
8 tablespoons melted unsalted butter, ( 1 stick) brought to room temperature
1 cup of heavy cream
fresh dill for garnish
Blend the salmon in a food processor, adding each ingredient at a time till well combined and very smooth.
Store in the refrigerator. Allow to come to room temperature before serving. Garnish with a few sprigs of dill and with thinly sliced dark or whole grain bread.