1 lb. cream cheese
1/3 c. sour cream
1 c. northwest fresh smoked salmon
1 tbsp. Persus sabros vinegar, or fresh lemon juice
2 tbsp. chopped shallots
1/2 tsp. dried dill weed
2 tbsp. chopped parsley

Mix cream cheese, sour cream, vinegar, shallots, dill and parsley. Add drained salmon. Beat well. Put spread in a crock. Serve with crackers, bagels or pumpernickel bread.