Smoked Salmon Pate

• 3-1/3 cups hot smoked salmon, deboned, dark flesh and skin removed and flaked
• 2-1/2 qt. Philadelphia Light Brick Cream Cheese Spread, softened
• 7-1/2 cups parsley, coarsely chopped
• 2-1/2 cups red onions, finely chopped
• 1 Tbsp. lemon zest
• 1-1/4 cups lemon juice Safeway 4 ct For $5.00 thru 02/09
• 2-1/2 tsp. cracked black pepper

1. Use pulsing action to process fish and cream cheese spread in food processor until well blended.
2. Add remaining ingredients; pulse until parsley is finely chopped and ingredients are well blended.

salmon, philadelphia light brick cream cheese, parsley, red onions, lemon zest, lemon juice, cracked black pepper

Taken from www.kraftrecipes.com/recipes/smoked-salmon-pate-118142.aspx (may not work)