For a slightly different taste, try using smoked trout when it's available.
Makes 2 cups
8 oz. smoked salmon
5 tablespoons unsalted butter, softened
3 oz. cream cheese, softened
3 tablespoons finely chopped shallot
2 tablespoons chopped fresh dill or to taste
Splash of fresh lemon juice
Splash of hot sauce such as Tabasco
Pinch of black pepper
1/3 cup cold water
Put all ingredients but water in a food processor and process until well blended and smoother, stopping to scrape down sides once or twice. With motor running, add water in a steady stream until water is absorbed, about 1 minute.
Transfer mixture to a bowl, cover, and chill several hours for flavors to blend. Serve at room temperature with crackers.
From Gourmet, December 2005