8 Oz. Cream cheese, softened
1 Can (3-Oz.) Boneless & skinless pink salmon, drained
2 Tbsp. Heavy cream
1 Tsp. Fresh lemon juice
2 Tsp. Prepared white horseradish, or to taste
1 Tbsp. Fresh dill, finely chopped
Salt and pepper to taste
In a blender or food processor, whip the cream cheese. Add salmon, heavy cream, lemon juice, horseradish and dill. Blend or process until smooth. Season with salt and pepper. Line a cookie sheet with waxed paper. Mound cream cheese on waxed paper and cover with another sheet of waxed paper. Using a rolling pin, roll cream cheese mixture to a 1/2-inch circle. Put cookie sheet in freezer for 10 minutes. Remove sheet from freezer and remove top sheet of waxed paper. Spray the inside of a decorative cookie cutter(s) with nonstick cooking spray. Cut out shapes of the cheese mixture. Transfer to a lettuce lined serving platter. Serve with a variety of vegetables (e.g., sliced cucumber, sliced tomatoes and/or crackers).