Instructions: Be sure the salmon is skinless and boneless. I like a mixture of two kinds, raw and light-smoked.

Chop the salmon and anchovies in a food processor for just a few seconds. We dont want a paste, but a coarse chop. Place the mixture in a bowl. Mix all other ingredients together and blend with the fish.

Chill well before serving. Spread on thin rye crackers as a first course.

Comments: This is a wonderful snack or cocktail-party dish, but you must understand that by smoked salmon I do not mean the dry stuff, which is nothing but grainy strings.

The salmon I use for this dish is almost cold-smoked; in the East you would probably call it lox.

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