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1 and 1/2 cups flaked cooked or canned salmon (about 6 ounces/175 grams)
4–8 oz (115–225 grams) cream cheese
1 tablespoon fresh lemon juice
1 tablespoon prepared white horseradish, optional
4 oz (115 grams) lox
2 tablespoons chopped fresh dill or 6 cubes Dorot Gardens Frozen Dill
salt, to taste
pepper, to taste
Blend the salmon, cream cheese, lemon juice, and horseradish in a food processor or using a stick blender, until it is just smooth.
Add the lox and dill. Blend just until the lox is finely chopped. (You don’t want mush!) Season with salt and pepper.
Photography: Daniel Lailah Styling: Michal Leibowitz
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