Creamy Pistachio-Salmon Pate

• 1 (7 1/2 ounce) can sockeye salmon
• 2 tablespoons lemon juice
• 14 teaspoon dried dill
• 14 teaspoon pepper
• 12 lb fresh ricotta cheese
• 2 hard-boiled eggs
• 14 cup coarsely chopped pistachios
• salt

1. Drain the salmon and remove the bones.
2. In a food processor or blender, process the salmon, lemon juice, dillweed, and pepper until well blended.
3. Add the cheese and eggs, process until pureed.
4. Stir in the pistachios.
5. Season to taste with salt.
6. Spoon into a serving bowl or crock.
7. Cover and refrigerate for up to 3 days.

sockeye salmon, lemon juice, dill, pepper, ricotta cheese, eggs, pistachios, salt

Taken from www.food.com/recipe/creamy-pistachio-salmon-pate-74727 (may not work)