- 8 oz. cream cheese
- 2 T heavy cream
- pinch kosher salt
- 2 T shallot, minced
- 1 tsp. fresh parsley
- 4 oz. smoked salmon, gently shredded
Soften cream cheese in a mixer using paddle attachment.
Add cream and beat for another minute or so.
Add shallot, parsley and salt and combine briefly. Add salmon and stir in by hand (or use mixer on lowest speed for just a few turns). Do not overmix.