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Salmon Pâté by Linda Larsen

Sockeye salmon is the most expensive type, but it has the most flavor. It's perfect in this simple recipe; serve with crackers and toasted French bread.

INGREDIENTS

  • 1 (14-ounce) can no-salt-added red sockeye salmon
  • 1 (8-ounce) package nonfat cream cheese, softened
  • ½ cup finely minced red onion
  • ½ cup low-fat mayonnaise
  • 1 tablespoon fresh dill weed, minced
  • 2 tablespoons lime juice
  • ½ teaspoon Tabasco sauce
  • ⅛ teaspoon white pepper

  1. Drain salmon well; remove skin and bones, if desired.

  2. Combine all ingredients in blender or food processor. Blend or process until mixture is smooth.

  3. Spoon into serving bowl, cover, and chill for 2–3 hours before serving.

Serves 8

Calories: 167.26

Fat: 9.07 grams

Saturated fat: 1.83 grams

Dietary fiber: 0.16 grams

Sodium: 301.51 mg

Cholesterol: 24.08 mg

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