Pate, Smoked Salmon

By Howie

Ingredients

• 1 cup smoked salmon
• 1/2 cup cream cheese
• 1/2 cup unsalted butter
• 1/4 cup sour cream
• 1 tb lemon juice
• Pepper to taste
• 1/4 cup pistachios, coarsely chopped
• 1/4 cup fresh dill, finely chopped

Details

Servings 6

Preparation

Step 1

1) Reserve a few pieces of slamon, puree the remaining in a food processor. Add the cream cheese and butter. When smooth, add the sour cream, lemon juice and pepper. By hand, stir in pistachios and 1 tb of the dill. Spoon half the mixture into a pate mold and level it with a spatula. Slice the reserved salmon into 1/4 inch strips and place widthwise along the top of the pate at 1/2 inch intervals. Cover with the remaining pate mixture and smooth top with spatula. Chill for several hours.

2) To remove pate from mold, dip a knife in hot water and run along the edge between pate and mold. Turn mold over and tap lightly on top. Sprinkle pate with remaining dill. Wrap in plastic and refrigerateuntil ready to use.

* I use the most inexpensive smoked salmon
*I usually double the recipe
*Any leftovers can be spread on bagels next morning