each fresh chives, parsley and dill, finely chopped
sliced smoked Atlantic salmon
parsley leaves, chives, dill fronds (for garnish)
Line a small bowl, about 5 1/2-in. (14 cm) in diameter, with plastic wrap and set aside. Beat cream cheese and sour cream together until smooth. Add lemon zest and season with salt and white pepper.
Mix half of the cream cheese mixture with the fresh chives, parsley and dill; set aside. Finely chop the smoked salmon and combine with remaining cream cheese mixture and honey mustard until well blended.
Spread smoked salmon cream cheese into bottom of prepared bowl and smooth top with a spatula before spreading the herb-flavoured cream cheese overtop. Smooth, cover with plastic wrap and refrigerate overnight.
Unmold by using the plastic wrap to gently lift. Transfer to a serving tray, inverted, so the salmon layer is on top. Gently remove plastic wrap and serve with Water Crackers.
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