Norwegian Smoked Salmon Spread

Cut the smoked salmon into small pieces, removing any visible bones or skin. Set aside.

Place the non-fat cottage cheese in a food processor. Pulse until smooth and creamy, scraping down the sides as needed.

Add the lemon juice, Dijon mustard, and prepared horseradish to the food processor with the cottage cheese. Pulse to combine until the mixture is well blended.

Add the pepper-flavored vodka to the mixture and pulse again until fully incorporated and the spread reaches a uniform consistency.

Gently fold in the smoked salmon pieces using a spatula or wooden spoon, being careful not to break the salmon into very small pieces. Maintain visible flakes of salmon in the spread.

Transfer the spread to a serving bowl or container. Cover and refrigerate for at least 15 minutes before serving to allow flavors to meld.

Serve chilled with dark rye bread, crisp breads, or crackers. Garnish with fresh dill or thinly sliced lemon if desired.