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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! SERVES 4 Preparation Time: 5 Minutes |
| 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.