Time 2h15m Yield 16 Number Of Ingredients 7 Steps:
Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours. Turn upside down onto serving plate; remove bowl and plastic wrap. Garnish pâté with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.
Time 5m Yield 1 1/2 cups Number Of Ingredients 8 Steps:
In a bowl, blend all ingredients until smooth. Transfer to a glass bowl. Cover and refrigerate overnight.
Time 1h Yield 8 Number Of Ingredients 7 Steps:
In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.
Time 15m Yield 16 servings. Number Of Ingredients 9 Steps:
Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.
Time 1h5m Yield 6 Number Of Ingredients 5 Steps:
Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth. Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.
Time 10m Yield 4-6 serving(s) Number Of Ingredients 6 Steps:
Mash cream cheese with onion and lemon juice. Mix in liquid smoke. Drain salmon and remove dark skin and bones. Add horseradish and mix well. Chill for several hours.
