Mersey point salmon pate

 
  Remove skin and bones from smoked mackerel.

Puree all ingredients in a food processor.

Package for refrigerator.
 
 

Mersey point salmon sauce

 
  Melt butter, stir in flour and blend.

Slowly add the stock and milk.

When sauce is smooth and boiling, add the salmon bits, dill, and capers.

Add pepper and lemon to taste.

This sauce is great served over rice, fettucini, or pastry.

Serve it as a hors d'oeuvre, appetizer, or main course.
 
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