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
- Line a small bowl with plastic wrap.
- 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.
- Transfer mixture to lined bowl and press down with a rubber spatula.
- Cover, refrigerate until ready to serve, at least 1 hour.
- 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.
- Once you have a ball shape, remove plastic wrap.
- Serve with baguette slices.
Time: 20 minutes
Servings: 24 pieces
