Ingredients

• 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

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Instructions

1. 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.
2. Spread evenly with sour cream and garnish sprinkled with dill. Serve mold on a platter or cheese board with assorted crackers.