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