SMOKED SALMON PATE (SALLYE)
- 8 oz
- smoked salmon
- 8 oz
- cream cheese (room temperature)
- 2 tsp
- prpared white horseradish
- 1-1/2 tsp
- fresh lemon juice
- 2 Tbsp
- tiny capers, drained
Measure out other ingredients and set aside
NOTES: You can use other kinds of smoked fish such as trout or bluefish if desired.
If you can't find the white horseradish, the red will work but it will color the paté since it is processed using beet juice
Add the cream cheese to food processor; pulse fish and cheese together until blended.
Add the horseradish and lemon juice to fish mixture; and pulse until blended
Add the tabasco if desired; add the caper and continue pulsing until capers are well blended into the mixture.
Bring back to room temperature before serving (for ease of spreading).