Smoked Salmon Pate

Smoked Salmon Pate

I made this pate using some smoked salmon bought at a farmer's market in New Zealand.

The fish had a wonderful smoky sweet flavour that you only get when it's done by hand on a small scale, and not the wishy washy stuff that's mass-produced.

Buy local - it's the best!


Preparation Time:  5 Minutes
Cooking Time:  None

1 small onion, finely chopped 1 tblsp lemon juice
1 cup locally smoked salmon Dash of Tabasco sauce
1 cup cream cheese 1 tblsp dried dillweed

Mash together all the ingredients and turn into a serving dish. Cool in the fridge for about an hour (optional).

Serve with plain crackers.