“Ask and ye shall receive”. Yea Silver City Jerri! I found two recipes in our files for Smoked Salmon. One for a dip and the other for a Pâté, which is a lot more involved. Enjoy! Here we go …………..

Ingredients:
½ lb Smoked Salmon
8 oz Cream Cheese
2 T light Mayonnaise
1 T Lemon Juice
¼ c Green Onions, chopped
1 T fresh Dill, chopped
¼ t Pepper

Directions:
In food processor, puree salmon, cream cheese, mayonnaise and lemon juice until smooth. Mix in onions, dill and pepper. Serve smoked salmon dip with pumpernickel bread or crackers, or on cucumber slices. Garnish with fresh dill or green onions.

Ingredients:
1 sl White Bread.
1 T unsalted Butter.
½ c diced Onion.
½ c dry White Wine.
4 Eggs.
3 Egg Whites.
½ lb Whitefish.
1¼ lb Smoked Salmon.
1 t Salt.
1 t ground White Pepper.
1 t ground Coriander.
¼ t ground Nutmeg.
½ c Whipping Cream.

Instructions:
1. Preheat oven to 325 degrees F
2. Remove and discard the crust from the bread. Tear the bread into pieces and set aside.
3. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for five minutes or until softened. Add the wine, bring to a boil and cook for one minute. Add the bread and cook, stirring for five minutes. Scrape the mixture into a mixing bowl.
4. Roughly cut the whitefish and salmon into one-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream.
5. Pack the mixture into a 9”x5”x3” inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil.
6. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for an hour.
7. Remove Pâté from oven and its water bath. Place loaf pan on a baking sheet. Cool for an hour then refrigerate for three hours.
8. To remove the Pâté, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate.
9. Serve the Pâté with crackers or toast.

So there you have it. The dip, I know, was presented to the Treasure Valley Wine Society several years ago. The Pâté was presented to them too, but I don’t remember when. At any rate, do enjoy them and Cheers!