Salmon Pâté

June 22, 2007


I suppose there are people who would call this a glorified tuna fish salad, and that would be fine with me. Salmon pâté has so many things going for it. You can stir it together in no time at all. It does double-duty as an appetizer and an entrée. It’s chock full of omega-3 oils, which means it’s practically your duty to eat it. Who could ask for anything more? SAM

1 (15 1/2-ounce) can Alaska salmon, drained
4 tablespoons mayonnaise
2 teaspoons prepared mustard
1/2 medium sweet onion, finely chopped (1/4 cup)
1 medium center rib celery with leaves, finely chopped (1/4 cup)
2 teaspoons capers, drained
2 teaspoons dried or 1 tablespoon fresh dill weed
2 tablespoons fresh parsley, chopped
Juice of 1 lemon (3 tablespoons)
Freshly ground white pepper to taste
Lettuce, avocado, and/or tomato for serving

In a medium bowl, flake the salmon with a fork and stir in the mayonnaise, mustard, onion, celery, capers, dill, parsley, lemon juice, and pepper. Serve on lettuce with avocado and/or tomato slices, or in sandwiches.
Makes 4 servings.