00 00 SMOKED SALMONMASCARPONE SPREAD 00 00

with GRATE ROOTS "Double Trouble Citrus" Horseradish

9oz smoked-salmon fillet
6oz mascarpone
3 Tbsp fresh lemon juice
1/4 tps GRATE ROOTS "Double Trouble Citrus" Horseradish
Freshly ground pepper to taste
Pinch of smoked paprika for garnish
Asiago-flavored crackers for serving

Cut the smoked fish into 1-inch pieces. Place in a food processor and add the cheese, lemon juice and horseradish. Pulse until smooth. Season with pepper and add more horseradish to taste. Cover and chill at least 1 hour. Transfer to a service bowl, sprinkle with paprika and serve with crackers. It can be made 24 hours in advance as long as it is covered and refrigerated until ready to serve.