Who likes left-over salmon? . . . but I hate to throw it away. This recipe on page 166 of Tastes & Treasures is delicious and impressive for company. Just remember to make ahead of time to chill 6-8 hours. The flavors blend and it tastes so much better.
The recipe is a little rich for our tastes so we modified it to be a little more health conscious. Try it both ways. It's good . . .
Smoked Salmon Pate
Ingredients:
2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon (We used the left-over salmon and cut it up fine. The potato masher worked really well to produce a fine consistency.)
1 cup (2 sticks) butter, melted (We used about 2 tablespoons butter, melted.)
1 cup sour cream (We used Chobani low-fat sour cream.)
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste
Directions:Combine the salmon, butter, sour cream, lemon juice, dill weed, salt and pepper in a mixing bowl and beat until combined. Chill, covered, for 8 to 10 hours. Bring to room temperature and garnish with lemon slices. Serve with seasoned crackers. You may store, covered, in the refrigerator for up to 2 days.
