SMOKED SALMON AND DILL ON PUMPERNICKEL SQUARES

8 ounces cream cheese, room temperature

3 ounces smoked salmon, cut into 1/2 inch pieces

1 bunch of fresh dill, sprigs picked from stems

2 to 3 tablespoons heavy cream

Dash of Tabasco sauce

Loaf of small, hors d'oeuvres-size pumpernickel bread, cut into 2 inch squares

2 small radishes, sliced paper thin.

Place cream cheese, smoked salmon, all but 1/4 cup of the dill sprigs, 2 tablespoons of cream, and Tabasco sauce in the bowl of a food processor fitted with the metal blade attachment. Blend until smooth and pink with green flecks of dill, adding the reserved tablespoon of cream if the spread seems stiff.

Chill spread for at least 30 minutes or up to 2 days.

Place spread in a pastry bag fitted with a small round or star shaped tip and pipe mixture onto pumpernickel squares. Garnish hors d'oeuvres with one or two slices of radish and a sprig of dill.