Salmon Pate gets new year off to impressive start

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It’s a new year. If you are planning to have guests over for a New Year’s Eve party, you will need an appetizer that is easy to prepare. If you can “wow” your guests with something special, well, that’s a great way to start the new year!

This Salmon Pate has the added benefit of being one of those dishes you make ahead of time so that you aren’t spending your New Year’s Eve in the kitchen. My sister, Gail, has been making this dish for more than 20 years, and it always gets rave reviews. In addition to making an impressive presentation, the pate is so good that some of her guests have asked for the recipe to use as a sandwich spread! With the many health benefits of salmon, that’s a good idea! You can substitute low-fat cream cheese to make it even healthier, but I don’t recommend the fat-free cream cheese. It makes this pate too soft, and it won’t hold a shape.

This recipe calls for canned red salmon. It is more flavorful and makes a more colorful presentation, but, if you can’t find it, the pink salmon will work.

A quick review of “New Year Day” trivia found some foods that are to avoided on New Year’s Day. All superstition, but fun. Did you know:

Don’t eat lobster. It moves backwards and leads to setbacks in the new year.

No chicken, for the same reason. Chickens scratch backward, which causes regrets and a tendency to dwell on the past.

Actually, any winged fowl should be avoided. They will cause all your good luck to fly away!

That salmon is looking better and better!

Happy New Year to everyone!

Gail’s Salmon Pate

2 cans (14 oz.) red salmon, drained, with skin and bones removed

2 packages (8 oz. each) cream cheese, softened to room temperature

2 Tablespoons lemon juice

1 Tablespoon finely grated onion

2 tsp. celery seed

2 tsp. horseradish

1/4 tsp. salt

black pepper to taste

1/4 to 1/2 cup chopped pecans or walnuts

In medium size bowl, blend cream cheese, lemon juice, grated onion, celery seed, horseradish, salt and pepper. Gently fold in salmon. Refrigerate overnight.

Next day shape into a round, oval or even a fish shape and pat on the pecans or walnuts before serving.

Serve with your favorite crackers or bread.

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