Smoked salmon & capers boursin - a recipe from Yummy December 2010

This is an appetizer dish I served for Noche Buena which I got from the pages of my favorite food mag Yummy (December 2010 issue). It's delicious, easy to make and can be prepared ahead. The original recipe called for it to be served with sliced pears, but I bought melba toast instead. Anyhoo, it makes no difference. What matters here is the dip itself

How to make:

mix softened one package of cream cheese and 1/2 cup heavy cream until smooth. Add the rest of the ingredients: 2 tbsps. chopped dill leaves, 1/4 cup finely chopped shallots, 2 tbsps. rinsed capers, 100 grams smoked salmon and sliced pears (optional).

Transfer the dip to a serving container and refrigerate until ready to serve.