- 16 ounces smoked salmon cream cheese, softened
- 2 ounces pimiento
- 2 tablespoons grated onion
- 1 cup ground almonds
- 1/2 cup sour cream
- 1/3 cup fresh dill, stems removed
Combine cream cheese, pimientos, onions and almonds. Spoon mixture onto parchment paper, wrap and place in a bowl to form a mold. Chill for 4 to 6 hours. Once chilled, remove from mold, unwrap and place on serving plate.
Spread evenly with sour cream and garnish sprinkled with dill. Serve mold on a platter or cheese board with assorted crackers.