SMOKED SALMON PATE

By jarren

Ingredients

• 4 oz cream cheese, softended
• 2 tbsp butter, softened
• 1 pkg (85 g) frozen smoked salmon, thawed
• 1 tsp fresh lemon juice
• 1/2 tsp prepared horseradish
• 1 tsp fresh dill
• 1/4 tsp freshly ground pepper

Details

Servings 1

Preparation

Step 1

In a food processor, process cream cheese and butter until smooth. Add salmon, reserving a few pieces for gamish. Add lemon juice, horseradish, dill weed and pepper. Process until smooth. Spoon pate into a small bowl and sprinkle with reserved salmon. Cover and chill until firm. Pate may be refrigerated for un to 24 hours. Do not freeze. Serve with crackers or thin slices of baguette.