Smoked Salmon Pate
- 8 oz smoked salmon
- 8 oz Neufchatel or cream cheese
- 2 tablespoon fresh dill, minced
- juice of ½ lemon
- dash of white pepper
- 1 tablespoon capers, for garnish
In the bowl of a food processor place the salmon, cream cheese, dill, lemon juice, and pepper. Pulse until the mixture is well blended.
Scoop into a decorative bowl and cover with plastic wrap. Chill for 30 minutes. Garnish with capers before serving.
Can also be served warm: Spread on thick slices of bread and broil for two minutes, or until bubbly.
Serves 6 to 8
From Fresh Maine Salads by Cynthia Finnemore Simonds