Recipe Database
Smoked Salmon Pate
Smoked Salmon Pate
12 ounces of thin sliced smoked salmon
16 ounces of cream cheese
zest and juice of 1 lemon
salt and pepper

Line 4 small ramekins with plastic wrap. Then line the dish with the salmon, letting the salmon hang over the edge. In a mixing bowl, mix lemon juice, zest, cream cheese and leftover salmon till soft. Spoon the mixture into the salmon bowl. Cover and refrigerate for 45 mins. Invert onto a plate and serve with melba toast or pita chips.