(Makes: 6 Servings)

250 g (8 oz) package cream cheese
1 Cup light sour cream
1/4 Cup mayonnaise
2 x 90 g (3 oz) plain or smoked salmon
1/2 tsp grated lemon rind
2 tsp lemon juice
2 tsp French mustard
4 shallots
2 Tbsp chopped parsley
Salt and pepper

Beat the cream cheese until it is smooth.
Add the light sour cream and mayonnaise and beat again until smooth.
(This can be done in a blender.)

Drain and chop the salmon and add to the above mixture.
Add grated lemon rind, lemon juice, mustard, chopped shallots, parsley and mix well.
Season with salt and pepper.

Refrigerate an hour or so to let the flavors blend and serve with toasted bread rounds or crackers.