Smoked Salmon Pate

I don't even like smoked salmon but this was good. Easy to make and great taste. Serge Vie brought it in for our Master Gardener class. That's Serge with his pate, me with Carrot Bread pg. 197 and Carol Vie with Cranberry Coffee Cake pg. 199

Smoked Salmon Pate pg. 166

2 (7 ounce) cans smoked salmon, or 1 pound hot smoked salmon
1 cup (2 sticks) butter, melted
1 cup sour cream
1/4 cup fresh lemon juice
2 teaspoon dried dill weed
salt and pepper to taste

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.

Makes 3 cups

Recipes well received at Master Gardener class.

Work in the garden and you'll work up an appetite, as attested by the food consumed at my Master Gardener class. Every 5 weeks my group is responsible for bringing in 'snacks' for the class. I brought in Tabouli Salad pg. 130 and Very Lemon Bread pg. 119. My friend, Carol, brought in Granola pg. 196.
The lemon bread had been stored in the freezer and it served much nicer and firmer than when fresh. It looks so nice with fresh lemon slices and fresh blueberries.
Carol's son, Serge, loved the Tabouli Salad...very refreshing with mint, parsley, basil, green onion, tomato and lemon juice.
Historymaker Eddie Basha commented on this recipe, "As long as I can remember, tabouli salad was a favorite in our family regardless of the day of the week or season of the year. This culinary and Lebanese delight continues to be a most popular salad of the Basha family."

TABOULI SALAD
1/2 cup cracked wheat
4 tomatoes, chopped
3 bunches parsley, stemmed and chopped
1 bunch green onions, sliced
Small handful of fresh mint, stemmed and chopped
1/2 cup olive oil
1/2 cup lemon juice
Salt and freshly ground pepper to taste

Soak the cracked wheat in enough water to generously cover in a bowl for 30 minutes and drain. Press the excess moisture from the cracked wheat. Combine the cracked wheat, tomatoes, parsley, green onions and mint in a bowl and mix well. Stir in the olive oil and lemon juice and season to taste with salt and pepper. Delicious served cupped in a variety of lettuce or fresh grape leaves. Serves 6 to 8.

Option: I used more lemon juice and less oil. Also used whole grain quinoa and cooked it first according to instructions. Used fresh chopped basil from my garden.