Mersey point salmon pate
1 batch
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Smoked salmon |
| ½ | pounds | Smoked mackerel fillets |
| 8 | ounces | Light cream cheese |
| 2 | teaspoons | Lemon juice |
| 1 | teaspoon | Horseradish |
| Fresh ground pepper | ||
Directions
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.
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