Tuesday, November 29, 2011

Smoked Salmon Paté

My husband and I seldom exchange gifts on our birthdays. Instead, we like to shower each other with attention and service. For Mike's birthday this year I took him on a camping trip, just the two of us. For my birthday, he cooked me dinner. But not just any dinner! He went all out and smoked some wild-caught Alaskan salmon. Wow! That is definitely a new birthday tradition around here. I wish there were some way I could describe how delicious it was. In fact, it was so delicious that we decided on an encore for a Thanksgiving appetizer. It really was too good to turn it into a paté but I'd been wanting to try a new recipe. My thought was that I could put this on my daughter's bagels for the days that she insists on only bringing a bagel and cream cheese for lunch. That way she's at least getting some extra nutrients, right? I have the pickiest seven-year-old so we are constantly trying to find interesting things to try in her lunchbox. The girl won't eat peanut butter and jelly... But she did it this!

Smoked Salmon Paté
6 oz smoked salmon
juice of 1/2 lemon, or to taste
1/4 lb low-fat cream cheese
1/2 tsp smoked paprika
pinch of cayenne pepper
1/4 tsp garlic powder
1/2 tsp prepared horseradish
2 Tbsp fresh chopped parsley

Put the ingredients into a blender or food processor. Process until smooth and creamy. Season with additional pepper to taste and add fresh, chopped parsley if desired. Transfer to a bowl, cover, and put in the refrigerator. Tastes great on bagels, crusty bread, crackers and cucumbers.

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