Make this the centerpiece of an hors d’oeuvre platter that includes crackers, breadsticks, cornichons, and olives.
8 ounces smoked salmon, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
3 tablespoons chopped fresh chives
2 tablespoons chopped shallot
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice
Blend all ingredients in medium bowl. Season salmon butter with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)
Makes 6 servings.