Smoked Salmon Pate

Taken from Notebook magazine - here for safekeeping - untried as yet by me. Preparation time does not include chilling time in fridge.

• Ready In: 15 mins
• Yields: 2 cups

Ingredients

• 200  g smoked salmon
• 125  g mascarpone cheese
• 1⁄2 cup  whole egg mayonnaise
• 2  green onions, trimmed, sliced finely
• 1  tablespoon dill, chopped finely
• 1  tablespoon lemon juice
• 2  teaspoons  horseradish cream
• 1  teaspoon Dijon mustard

Directions

1. Process salmon in food processor till almost smooth.
2. Transfer to a bowl.
3. Add all other ingredients.
4. Stir gently till combined.
5. Season if need be.
6. Place into serving bowl, smooth top.
7. Cover with plastic wrap.
8. Refrigerate for at least 3 hours.
9. Serve with melba toast.