- 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.)