Smoked Salmon Paté

A simple appetizer worthy of the most elegant of occasions, this Smoked Salmon Paté is a breeze to make. 

Ingredients:
8 oz. smoked salmon trimmings
juice of ½ lemon
4 Tbsp. butter
2 tsp. mayonnaise
1 tsp. horseradish
3 Tbsp. crème fraîche
pinch cayenne pepper
1 tsp. dill

Directions:
Blend the salmon and lemon juice in a food processor. Melt the butter, continue to blend and slowly pour in the butter, add the rest of the ingredients until finely mixed but not over blended. Spoon into ramekins and refrigerate.

Suggestion:
Fill piping bag with mixture and chill in refrigerator for 1 to 2 hours until firm. Pipe mixture into shell-shaped barquettes and garnish with a pearl onion for a decorative effect.

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