Smoked Salmon Pate
- Combine 4 ounces salmon, cream cheese, chives, parsley, mustard, and 1 tablespoon capers, if using, in a blender container or food processor bowl. Cover and blend or process until smooth. Pack into a crock or bowl. Cover and refrigerate 2 hours or until well chilled. Garnish with capers, fresh chives, and lox-style smoked salmon, if desired. Serve with assorted crackers. Makes 10 to 12 servings.