1 pound fresh salmon, cooked and cooled
4 ounces Cabot Sharp Cheddar, grated (about 1 cup)
4 ounces Cabot Vermont Premium Cream Cheese
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 green onion, minced
1 teaspoon prepared horseradish
1 teaspoon chopped fresh dill weed
BREAK UP salmon into flakes.
COMBINE remaining ingredients in a food processor; process until smooth and well combined.
ADD salmon and process again. (Alternatively, mash ingredients in bowl with fork.)
TRANSFER mixture to serving bowl, cover and refrigerate for at least two hours. Serve surrounded with crackers, sliced bread or fresh vegetables.
Recipe courtesy of Jimmy Kennedy.