8 oz. smoked salmon
2(3 oz.) pkgs. cream cheese, softened
2 tbsp. olive oil
2 tsp. lime juice
3 tbsp. finely chopped Fresh Dill
Black pepper to taste
4 tsp. horseradish cream
Lime slices and Fresh Dill sprigs to garnish
Line 4 lightly oiled (1/3 cup) ramekin dishes with smoked salmon, leaving a little extra to cover the top. In a bowl, beat together cheese, oil and lime juice, then stir in dill, black pepper and any smoked salmon trimmings. Fold horseradish through, to distribute in strands. Divide mixture between ramekin dishes, cover with smoked salmon and refrigerate 3-4 hours. To serve, turn out onto individual small, cold plates and garnish with lime slices and dill sprigs.
Makes 4 servings.