Normand Leclair's Salmon Pate

Posted
Ingredients
1 (16-ounce) can red salmon, drained, bones and skin removed
1 (8-ounce) package cream cheese, softened
1 tablespoon lemon juice
1 tablespoon grated horseradish
2 teaspoons dried dill
2 tablespoons minced onions
1/4 cup chopped parsley
1/4 teaspoon liquid smoke (optional)
1 teaspoon Worcestershire sauce
Dash Tabasco hot pepper sauce

Directions
Combine all ingredients in a food processor. Pulse process until all ingredients are mixed smooth. Place salmon mixture in a mold lined with plastic wrap, or in individual molds lined with plastic wrap. Refrigerate for several hours. Place upside down on a plate, then remove mold from salmon, and remove plastic wrap.

Serve with toast, crackers or raw vegetables. Garnish with chopped pecans, sliced olives or chopped green onions.

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