Salmon Pate
This fragrant spread of salmon, smoked salmon, white wine, lemon juice, and gin is perfect for cocktails or part of an elegant brunch
Source: Ladies' Home Journal

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. Add the cooked salmon and pulse just until combined. Taste and add salt if needed. Pack into small crocks. Makes 40 servings (2-1/2 cups).

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.