Smoked salmon pate

Yield: 4 Servings

Measure Ingredient
6 ounces Smoked Salmon Trimmings
1 tablespoon Lemon Juice
\N pinch Ground Black Pepper
4 tablespoons Mayonnaise
8 ounces Cream Cheese
4 \N Lemon or Lime slices
4 \N Sprigs of parsley or dill
4 slices Thick-cut brown or white bread



Snip the salmon into very small pieces with a pair of scissors. Place in a bowl and sprinkle with the lemon juice and black pepper.

Add the mayonnaise and cream cheese to the salmon and work together with a wooden spoon until evenly blended.

Spoon into 4 individual dishes and chill in the refrigerator for 2 hours.

Cut 4 thin slices of lemon or lime and make a cut into the centre of each. Twist slices and stand on top of each serving of pate. Add a small sprig of parsley or dill to garnish.

Source: Woman's Realm

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