Salmon Paté

I have had this many times at a local restaurant, Rotisserie for Beef and Bird, where it is their signature complimentary appetizer. It's an easy, yet impressive appetizer to make and disappears very quickly! Printed in a local paper's food section for a recipe quest answer. Cook time is chill time.

• Ready In: 2 hrs 20 mins
• Serves: 10-12
• Yields: 1 pate

Ingredients

• 16  ounces cream cheese, softened to room temperature
• 1⁄2 cup unsalted butter, at room temperature
• 8  ounces smoked salmon (chopped or ground)
• 2  garlic cloves, crushed
• 3  ounces dry sherry
• 4  tablespoons  minced green onions, tops and bottoms or 4  tablespoons chives
• 2  teaspoons  celery salt
•  melba toast or   rye bread, slices

Directions

1. Combine cream cheese and butter in a mixing bowl and cream lightly.
2. Add salmon, garlic, sherry, green onions or chives and celery salt; blend well.
3. Transfer mixture into serving dish, cover, and refrigerate at least 2 hours at allow flavors to blend.
4. Serve with Melba toast or thinly sliced rye bread.