6 oz. cream cheese, room temperature
6 oz. thinly sliced smoked salmon
1 tsp. prepared horseradish
2 tsp. fresh lemon juice
1 tsp. minced fresh dill

In food processor, combine cream cheese and half the salmon; process until
smooth. Add horseradish and lemon juice, process, scraping down as necessary,
until smooth. Add dill and process briefly until incorporated.

Transfer the spread to a small bowl. Finely chop the remaining salmon and stir
into the spread until well mixed. The spread can be refrigerated, covered, for
up to 2 days. Bring to room temperature before serving.