Salmon pate

4 ounces Smoked Salmon

4 ounces cream cheese

1 tbsp chopped red onion

1 pinch fresh parsley

½ tsp. Chopped garlic

1 tsp lemon juice

Blend all ingredients together until desired consistency is reached.  Serve on crackers (Carr’s Water Crackers), or as a dip for sliced vegetables.

Simply open the pouch, drain liquid and gently slide fillet onto a plate.

Traditional: Garnish with chopped red onion, fresh ground black pepper, capers or a dill or lemon sauce.
Asian Style: garnish salmon with chopped scallions/green onions and 1 tbsp. soy sauce, then sizzle with 1/8 c. heated olive oil. Serve with rice or noodles.
Spicy Hot: Serve with Japanese wasabe sauce on the side.