Creamy Pistachio Salmon Pate
|Canned sockeye salmon||7 1⁄2 Ounce (1 can)|
|Lemon juice||2 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon|
|Fresh ricotta cheese||1⁄2 Pound|
|Hard cooked eggs||2|
|Coarsely chopped pistachio nuts||1⁄4 Cup (4 tbs)|
Drain salmon and remove bones. In food processor or blender, process salmon, lemon juice, dillweed and pepper until well blended.
Add cheese and eggs; process until pureed. Stir in nuts. Season with salt to taste. Spoon into serving bowl or crock. Cover and refrigerate for up to 3 days. Makes about 2-1/2 cups (625 mL).