Salmon and Cream Cheese Spread with Dill

Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.

1½ cups flaked cooked salmon (~ 6 oz)
4 oz cream cheese
1 Tbsp. lemon juice, freshly squeezed
1 Tbsp. prepared white horseradish
4 oz smoked salmon
2 Tbsp. fresh dill, chopped
thinly sliced baguette rounds

Combine first 4 ingredients in processor. Blend until just smooth, occasionally scraping down sides of work bowl. Add smoked salmon and dill. Using on/off turns, blend just until smoked salmon is finely chopped. Season spread with salt and pepper.

Transfer to small bowl. Serve with baguette rounds.

Makes about 2 cups.