I love Mike's smoked salmon at the Windsor Farmers Market. How can you improve on perfection? You can't ... however, here's another way to have that lovely salmon! This recipe comes from Warren Coplin, currently executive chef at Jens' Restaurant in Anchorage. The recipe says ... "Smoked halibut, smoked clams, smoked mussels, smoked oysters, or smoked shrimp may be substituted." You can also serve this Smoked Salmon Pate on Eggs Benedict.
3/4# Mike’s smoked salmon
1# cream cheese, softened
1/4 C. lemon juice
2 T. Worcestershire sauce
1/2 C. finely chopped parsley
2 cucumbers, thinly sliced
Place smoked salmon in a food processor and mince. Slowly add chunks of cream cheese, then lemon juice, Worcestershire sauce, and parsley. The pate will be pink in color and firm in texture.
Just before serving, place the pate in a pastry bag with a large star tip and gently squeeze mixture through tip to make florets on the cucumber slices. Garnish with dill.