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.”
READY IN:
15mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Drain the salmon and remove the bones.
  2. In a food processor or blender, process the salmon, lemon juice, dillweed, and pepper until well blended.
  3. Add the cheese and eggs, process until pureed.
  4. Stir in the pistachios.
  5. Season to taste with salt.
  6. Spoon into a serving bowl or crock.
  7. Cover and refrigerate for up to 3 days.

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