This hors d’oeuvre is delicious serve on parties size pieces pumpernickel bread and water crackers. Place the serving bowl in the refrigerator while preparing the pâté term it will help the pate stay cool much longer.
4 ounces sliced smoked salmon
1 tablespoon lime juice
4 ounces light cream cheese, softened
1 tablespoon chopped fresh chives
Ground black pepper to taste
1 snipped dill (for 1 teaspoon dill weed)
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Cut salmon into narrow strips. Using an electric a Blender or a food processor fitted with the chopping blade,process the salmon, lime juice, cream cheese, chive, and dill until fairly smooth.
Season the salmon pate with pepper and spoon it into a small serving bowl. Pack into a Legend lunchbox for a lunch to go.
Cuisine Writer
