Smoked Salmon Pate
|Smoked salmon||1⁄4 Pound|
|Sockeye salmon||7 3⁄4 Ounce|
|Butter||1⁄4 Cup (4 tbs), softened|
|Cream cheese||4 Ounce|
1) Strain the liquid from sockeye salmon and also remove bone and skin.
2) Mix together all ingredients in a blender or food processor.
3) Blend until a mixture of very smooth consistency forms.
4) Stuff or set into a mould and chill for several hours.
5) Unmold and serve with crackers or thin slices of cocktail bread.