Creamy Pistachio Salmon Pate
This a wonderful party appetizer served with crackers or slices of baguette, but the leftovers are terrific with toasted bagels for breakfast.
Steps
Drain the salmon and remove the bones.
In a food processor or blender , process the salmon , lemon juice , dillweed , and pepper until well blended.
Add the cheese and eggs , process until pureed.
Stir in the pistachios.
Season to taste with salt.
Spoon into a serving bowl or crock.
Cover and refrigerate for up to 3 days.
Ingredients
sockeye salmon, lemon juice, dried dill, pepper, ricotta cheese, hard-boiled eggs, pistachios, salt