Salmon Pate Fat Bombs

Name: Salmon Pate Fat Bombs
Ingredients: 3 1/2 ounces cream cheese, at room temperature; 1/3 cup unsalted butter, at room temperature; 1 . 8 oz small package smoked salmon; 1 tablespoon fresh lemon juice; 2 tablespoons chopped fresh dill, plus more for garnishing; pepper; crispy lettuce leaf, for serving (optional)

7 ingredients

3 steps

Ingredients

3 1/2 ounces cream cheese, at room temperature
1/3 cup unsalted butter, at room temperature
1 . 8 oz small package smoked salmon
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill, plus more for garnishing
pepper
crispy lettuce leaf, for serving (optional)

Directions

1

In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
2

Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
3

Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.