1/2 lb. smoked salmon, preferably bits
4 oz. cream cheese
1/4 cup cold unsalted butter
Pinch of dry mustard (optional)
1 tbsp. chopped fresh dill

Preparation Time 10 minutes

Makes 1 1/2 Cups

From Sean's Family Recipes 

1. Place salmon in a food processor fitted with a metal blade. Whirl, using an on and off motion, until finely ground. Cut cream cheese and butter into several pieces. Place in food processor all at once. Then, whirl until evenly mixed. Taste, and if you want a more robust flavor, add a pinch of dry mustard and whirl. For a little color, whirl or stir in about 1 tablespoon chopped fresh dill.

2. Put into an attractive bowl. Smooth top. Decorate top with sprigs of fresh dill and surround the dish with thin slices of baguette. If not serving right away, refrigerate, covered, for up to 1 day. 

Note:
Many stores sell smoked salmon trimmings and bits, which work beautifully in this recipe, at a fraction of the price of perfect thin slices