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Salmon Pate |
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| Ingredients: |
8 oz Cream cheese, fat- free, softened
1 can red or pink salmon, drained and flaked
3 Tablespoons finely chopped red onion
1/2 teaspoon dried dill weed (or 2 Tablespoons fresh)
2 tablespoons Dijon Mustard
2 tablespoons capers
Assorted crackers or cocktail breads
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| Procedures: |
Line 2-cup bowl or mold with plastic wrap.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth.
Stir in salmon, 2 tablespoons of the red onion, half the dill weed and the mustard.
Spoon into bowl lined with plastic wrap, pressing firmly.
Cover and refrigerate at least 2 hours but no longer than 24 hours.
Turn upside down onto serving plate; remove bowl and plastic wrap.
Garnish pate with remaining red onion, dill weed and the capers.
Serve with crackers.
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| Notes: |
2020-08-30: Our 1st attemp was very good and will be included in our rotation.
2020-08-26: Added to cookbook.
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09/11/2020
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