Salmon Pate

1 cn (210-gram) pink salmon
125 g Cream cheese
125 g Melted butter
1/2 c Mayonnaise (homemade is best)
2 tb Fresh lemon juice
Freshly ground black pepper
1 bn (small) chives or dill; finely chopped

Drain salmon and discard liquid and any bones or skin. Place salmon, cream cheese, melted butter, mayonnaise, lemon juice and pepper in a food processor or blender and process until mixture is well pureed and smooth. With a spoon, stir in chives/dill then pile mixture into a bowl. Cover and refrigerate for 1/2 to 1 hour. The pate will store well in the refrigerator. Bring back to near room temperature before serving (it is nicer when it has softened slightly). Serve with croutons of fresh bread and crackers or use to fill celery, mushrooms, cherry tomatoes, whatever.

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