| 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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