This is another great dish that was served at The Stonehouse Restaurant. At the beginning of you meal you always started with a little something. Today it's called an amuse bouche. Smoked Salmon Pate and Roqurfort Pate were served thin and crispy French Bread.
makes 2 cups ...
8 ounces cream cheese, softened
1/4 cup heavy cream
2 tablespoons green onion (white and green part), finely chopped
1 teaspoon fresh lemon juice
1/8 freshly grated lemon zest
Dash hot pepper sauce
4 ounces smoked salmon, gently shredded
1 tablespoon snipped fresh dill plus dill sprigs for garnish
Gently mix the cream cheese and the cream in a mixing bowl. Stir in the scallion, lemon juice, lemon zest, and hot pepper sauce.
Gently fold in the smoked salmon and dill until well combined, but do not over mix. The shreds of salmon should remain whole.
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