Yield: 4 Servings
|6 ounces||Smoked Salmon Trimmings|
|1 tablespoon||Lemon Juice|
|\N pinch||Ground Black Pepper|
|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