Salmon Pate
Ingredients
- 210g can pink salmon
- 125g cream cheese
- 125g melted butter
- 1/2 cup mayonnaise (homemade is best)
- 2 Tblsp fresh lemon juice
- freshly ground black pepper
- 1 small bunch chives or dill, finely chopped
Instructions
Drain salmon and discard liquid and any bones or skin. Place salmon, cream cheese, melted butter, mayonnaise, lemon juice and pepper in a food processor or blender and process until mixture is well pureed and smooth. With a spoon, stir in chives/dill then pile mixture into a bowl. Cover and refrigerate for 1/2 to 1 hour. The pate will store well in the refrigerator. Bring back to near room temperature before serving (it is nicer when it has softened slightly). Serve with croutons of fresh bread and crackers or use to fill celery, mushrooms, cherry tomatoes, whatever.