Serves: 8
Total Calories: 277

6 ounces butter
1 pound smoked salmon (lox)
1 cup heavy whipping cream, soft peaks
2 tablespoons lemon juice
salt and pepper to taste
cucumber slices, optional for garnish

Melt the butter in a small Dutch oven or sauce pan. Place salmon in food processor and process while slowly adding butter, process until smooth. Remove salmon mixture from food processor and stir in lemon juice and soft whipped cream in a medium bowl. Add salt and or pepper to taste.

Line an 8-inch Dutch oven with plastic wrap and spoon pate into Dutch oven, lightly tamp Dutch oven on counter to remove air bubbles and pack into Dutch oven, cover top of pate with more plastic wrap, pushing wrap onto pate. Chill in refrigerator or ice chest for 60 to 90 minutes or until needed, up to 4 days. Remove from refrigerator or ice chest 30 minutes before serving to warm. Remove top layer of wrap and turn pate over onto the center of a 10-inch Dutch oven lid. Remove plastic wrap and garnish with a ring of cucumbers around the base of the pate and a single row up the side. Serve with crusty French bread, pita crackers, or bagel crisps, etc.

Nutritional Facts:

Serves: 8
Total Calories: 277
Calories from Fat: 203

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Easy Smoked Salmon Paté
Ham Paté Spread
Liver And Apple Spread
Salmon Mouse
Simple And Easy Liver Pate