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	Central European Recipes  Sample Streamliner Recipes Smoked Salmon Spread from The Streamliner Diner Cookbook
	8 ounces cream cheese, room temperature 4 ounces smoked salmon 2 tablespoons lemon juice 1 tablespoon capers 1/2 teaspoon dried dill weed 1/4 teaspoon pepper In a medium-sized bowl, beat the cream cheese with an electric mixer until smooth and fluffy. Flake apart the smoked salmon with your fingers, being careful to remove bones and skin. Add the salmon, lemon juice, capers, dill weed, and pepper to the cream cheese and mix well. Store in a covered container in the refrigerator until ready to serve. This keeps refrigerated for up to 1 week. Yield: 1 1/2 cups