SALMON PATE

1 pound salmon fillet
1/4 cup dry white wine
Water
1/2 cup unsalted butter, softened (no substitutions)
1/4 pound smoked salmon, chopped
2 tablespoons fresh lemon juice
2 tablespoons gin or aquavit (optional)
3/4 teaspoon freshly ground pepper
Salt (optional)
Dill sprigs, for garnish

Combine the salmon fillet with the wine and enough water just to cover in a small skillet; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat and let stand 30 minutes. Drain and flake salmon; discard skin and bones.

Place the butter in a food processor and process until creamy. Add smoked salmon, lemon juice, gin (if using), and pepper. Pulse to combine. A

dd the cooked salmon and pulse just until combined. Taste and add salt if needed. Pack into small crocks.

Make-Ahead Tip:
Prepare as directed above. Cover and chill up to 2 days or freeze up to 2 months. Let thaw in the refrigerator before serving.

Makes 2 1/2 cups (40 servings)
Source: Ladies' Home Journal