Salmon Pate Fat Bombs

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READY IN: 20mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
  • Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
  • Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.
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