Salmon Pate – Internal Recipe from Juneau Raku Smokeries

by on October 24, 2012 » Add the first comment.
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1 pound smoked sockeye salmon
16 oz cream cheese
1 CU mayonnaise
½ TBL Dijon mustard
½ TBL Lemon Juice
1 tsp dill pinch black pepper


1. Remove shin and finely shred smoked salmon
2. Add softened cream cheese in small chunks
3. Blend all ingredients without totally liquefying
4. Enjoy on crackers, bagels or bread

Served on Auk Nu tour boats in Juneau, Alaska


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