LOCATION: Recipes >> Dips >> SALMON PATE
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SALMON PATE
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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
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.
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