Smoked Salmon Shrimp Pate


12 ounces SeaBear Smoked Salmon
1 cup butter, softened & divided into 6 pieces
1/2 teaspoon fresh lemon juice
2 -3 drops Tabasco Sauce
1 garlic clove, minced 
10 medium shrimp, cooked & shelled, or 1/2 cup small cooked shrimp
3 tablespoons chopped roasted red pepper
2 tablespoons small capers, drained
Parsley sprigs
Buttered toast rounds
Salt & freshly ground black pepper to taste


In a food processor fitted with a metal blade, combine the smoked salmon, butter, lemon juice, Tabasco, salt & pepper. Process until the mixture is smooth. 

Add the shrimp, red pepper & capers. Process, turning on and off rapidly, until ingredients are evenly chopped & combined. Taste and adjust seasonings; it should be highly seasoned.

Line a 3-cup loaf pan or mold with plastic wrap. Pack the salmon mixture into the mold; cover with plastic wrap and chill for 8 - 24 hours. Unmold onto a serving plate. Garnish with parsley and serve with toast rounds.

Serves 3 Cups.