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 |
TO GARNISH
TO SERVE
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