Canned salmon pate is often overlooked as a culinary delight, but those in the know appreciate its subtle flavor and versatility. Perfect for spreading on crackers or toast points.
8 ounces canned salmon
2 teaspoons lemon juice
1 teaspoon dill weed
1/2 teaspoon dried tarragon
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon black pepper
Drain the salmon well and pick out the skin and bones (if desired. Place in a food processor with a metal blade.
Add the lemon juice, dill, tarragon, onion powder, garlic powder, and black pepper to the food processor. Cover and process until smooth.
Transfer the pate to a bowl. Cover and chill for 3 hours or overnight.
Serve with crackers or cocktail bread.
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