|That's no cheese ball -- that's salmon pate!|
|Still life with ingredients.|
- I am a Pacific Northwest girl, married to a former commercial fisherman, so I'm going to insist: You must use wild-caught Alaska smoked salmon.
- I used the Cuisinart to whirl everything into pink oblivion. But fear not if you're without a food processor -- it will come together just fine by hand. In fact, it might be a little more retro-chunky that way.
- I did find the finished paté thick, but because I decide to pack it in a mold, it worked perfectly. If you're planning to scoop it straight out of the Cuisinart, you may wish to fold in lemon juice or mayo as directed to ensure a fluffier consistency.
|To make a quick mold, line a small bowl with cling wrap. Spoon the pate into the now-covered bowl, cover and chill. To serve, unwrap and invert onto a serving plate.|
- Add some chopped dill or capers -- or both?