Smoked salmon spread

•      8 oz cream cheese, room temperature
•      2 Tbsp heavy cream (whipping cream)
•      4 oz smoked salmon, cut up
•      3 scallions (green onions), coarsley chopped

Process the cream cheese and cream in a food processor or blender until smooth and creamy.

Add the salmon and scallions and process until blended, but do not overprocess. (Mixture should contain recognizable pieces of salmon and scallions).

Mixture may be refrigerated for up to a week.

Spread the mixture on toasted mini bagels or serve with crackers.
 
 
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