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

Makes about 2 cups.

INGREDIENTS

  • 1 1/2 cups flaked cooked salmon (about 6 ounces)
  • 4ounces cream cheese
  • 1tablespoon fresh lemon juice
  • 1tablespoon prepared white horseradish
  • 4ounces smoked salmon
  • 2tablespoons chopped fresh dill
  • thinly sliced baguette rounds

    DIRECTIONS

    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.