| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizers | 4 | Servings | |
INGREDIENTS
| 6 | oz | Smoked Salmon Trimmings |
| 1 | tb | Lemon Juice |
| pn | Ground Black Pepper | |
| 4 | tb | Mayonnaise |
| 8 | oz | Cream Cheese |
| 4 | Lemon or Lime slices | |
| 4 | Sprigs of parsley or dill | |
| 4 | sl | Thick-cut brown or white bread |
INSTRUCTIONS
TO GARNISH TO SERVE Snip the salmon into very small pieces with a pair of scissors. Place in a bowl and sprinkle with the lemon juice and black pepper. Add the mayonnaise and cream cheese to the salmon and work together with a wooden spoon until evenly blended. Spoon into 4 individual dishes and chill in the refrigerator for 2 hours. Cut 4 thin slices of lemon or lime and make a cut into the centre of each. Twist slices and stand on top of each serving of pate. Add a small sprig of parsley or dill to garnish. Source: Woman's Realm From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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