SMOKED SALMON SPREAD

Makes 3 cups

This spread has a blushing pink color and an almost addictive flavor. It blends delicate fresh salmon with flecks of vibrant smoked salmon in a cream cheese matrix enlivened with horseradish, scallions, and dill. For a fancy presentation you can pipe it onto toast points or cucumber slices with a pastry bag, or just put it out with a basket of breads and crackers.

8 ounces salmon fillet

2 teaspoons Old Bay seasoning

2 (8-ounce) packages cream cheese, at room temperature

3 tablespoons freshly squeezed lemon juice

2 tablespoons prepared white horseradish

4 ounces smoked salmon, finely chopped

3 scallions, white parts and 4 inches of green tops, chopped

3 tablespoons chopped fresh dill

Freshly ground black pepper

Sprinkle the salmon fillet with the Old Bay and place it in a microwave-safe dish. Cover the dish with plastic wrap and microwave the fish on high for 3 minutes. Allow the fish to sit covered for 2 minutes, then remove the plastic and refrigerate the salmon until cold. Remove and discard the skin, and break the salmon into 1-inch chunks.

Place the cooked salmon, cream cheese, lemon juice, and horseradish in a food processor. Purée until smooth. Scrape the mixture into a mixing bowl and stir in the smoked salmon, scallion, and dill. Season with pepper to taste and refrigerate until well chilled.

Note: The spread can be made 2 days in advance and refrigerated, tightly covered.