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Smoked Salmon Pate

Smoked Salmon and Dill Pate

Forget your morning habit of a bagel with cream cheese and lox.  This pate is elegant, delicious, and delightfully different than the old morning stand-by.  With lots of fresh dill, fresh parsley, and red bell pepper, it’s a colorful start to a new day.

Ingredients
  • 4 ounces smoked salmon (lox, if available)
  • 8 ounces cream cheese, softened
  • ½ cup chives, finely chopped
  • ¼ cup red bell pepper, finely chopped
  • 1 ½ teaspoons lemon-pepper seasoning
  • 1 tablespoon dill
  • ¼ cup Italian parsley, finely chopped
  • 24 baguette slices

Instructions

  1. Line a small bowl with plastic wrap.
  2. Combine salmon, cream cheese, chives, red bell pepper, lemon-pepper seasoning, dill and parsley in a medium size bowl and beat with an electric mixer until smooth.
  3. Transfer mixture to lined bowl and press down with a rubber spatula.
  4. Cover, refrigerate until ready to serve, at least 1 hour.
  5. To unmold, place an 8-inch plate upside down on bowl, turn plate and bowl over. Remove bowl and shape into a ball before removing plastic.
  6. Once you have a ball shape, remove plastic wrap.
  7. Serve with baguette slices.

Time: 20 minutes

Servings: 24 pieces

Recipesappetizerschivesdilleasyparsley
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