Creamy Pistachio-Salmon Pate

This a wonderful party appetizer served with crackers or slices of baguette, but the leftovers are terrific with toasted bagels for breakfast.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 1 (7 1/2ounce) can sockeye salmon
• 2  tablespoons lemon juice
• 1⁄4 teaspoon dried dill
• 1⁄4 teaspoon pepper
• 1⁄2 lb  fresh ricotta cheese
• 2  hard-boiled eggs
• 1⁄4 cup  coarsely chopped pistachios
•  salt

Directions

1. Drain the salmon and remove the bones.
2. In a food processor or blender, process the salmon, lemon juice, dillweed, and pepper until well blended.
3. Add the cheese and eggs, process until pureed.
4. Stir in the pistachios.
5. Season to taste with salt.
6. Spoon into a serving bowl or crock.
7. Cover and refrigerate for up to 3 days.