Salmon Cream Cheese

8 ounces (1 standard package) plain cream cheese, room temperature and cut into 8 pieces

1 to 2 pinches kosher salt, divided

pinch freshly ground black pepper

3 ounces smoked salmon, cut/torn into 1-inch pieces

3 2-inch strips lemon zest (bitter white pith removed), optional

2 teaspoons drained capers, optional

3 sprigs fresh dill, optional

Nutritional information per serving (1 tablespoon): Calories 56 (83% from fat) | carb. 1g | pro. 2g | fat 5g sat. fat 3g | chol. 16mg | sod. 160mg | calc. 1mg | fiber 0g

1. Insert the chopping blade into the work bowl of the food processor. Add the cream cheese, pinch of salt and pepper. Pulse a few times to break up, and then process until smooth.
2. Add the smoked salmon and pulse until fully com­bined, about 20 times. Taste and add additional pinch of salt if desired.

NOTE: To add even more flavor to the cream cheese, add the lemon, capers and dill. First add the lemon zest and process to break up. Then add the cream cheese, salt and pepper, processing until combined. Add the capers, dill and salmon and pulse until fully combined. Taste and adjust seasoning as desired. With this version, the extra pinch of salt is most likely not necessary because of the briny flavor of the capers.