Salmon Pate Spread

Serve this pate with slices of party rye or cracker or your choice or with cucumber or other vegetable slices for a low-calorie variation. Originally from a January 1981 issue of Bon Appetit magazine in the "Food Processor Complete Technique" section.

• Ready In: 25 mins
• Yields: 1 1/2 to 2 cups

Ingredients

• 1⁄4 cup fresh parsley leaves (garnish)
• 1  small onion, quartered (2 oz.)
• 1 (15 1/2ounce) can salmon, drained (skin and bones removed)
• 1 (8 ounce) package cream cheese (room temperature)
• 2 -3  tablespoons fresh lemon juice
• 1  tablespoon horseradish (heaping)
• 2  teaspoons dried dill weed
• 1  teaspoon Worcestershire sauce
• 1⁄4 teaspoon liquid smoke
• 1  dash  hot pepper sauce
•  salt & freshly ground black pepper

Directions

1. Mince parsley using on/off turns.;transfer to small bowl and set aside.
2. Mince onion by dropping through feed tube with machine running.
3. Add all remaining ingredients except salt and pepper and blend using on/off turns, then mix until smooth.
4. Taste and adjust seasonings.
5. Transfer to small serving bowl or shape into a mound on a small platter.
6. Cover and refrigerate overnight.
7. Sprinkle with parsley before serving.