Smoked Salmon Pâté (Irish)

At his Belvelly Smokehouse in Cobh, County Cork, master smoker Frank Hederman makes up batches of this simple pâté to sell at local farmers' markets. He notes that a more elegant version can be made by substituting an equal quantity of crème fraîche for the cream cheese and mayonnaise, but adds that "the cream cheese version lasts very well and is rich and delicious."

1 lb smoked salmon, preferably Irish, skin and any bones removed and coarsely chopped or cut into strips if already sliced (500 g)
1 cup cream cheese (240 g)
¼ cup mayonnaise, preferably homemade (60 mL)
½ lemon, freshly squeezed

To Serve:
buttered bread, toasted or not

Put the salmon into the bowl of a food processor and pulse until it is coarsely puréed (do not process for too long or until too fine, or the pâté will separate).

Transfer the salmon from the processor bowl to a medium bowl and put the cream cheese and mayonnaise into the processor bowl. Process until well combined.

With a spatula, fold the cream cheese mixture into the salmon until very well combined (no white should be visible). Mix in lemon juice, freshly squeezed if you like. (Hederman notes that "you shouldn't need the lemon juice, freshly squeezed if the salmon is good enough.")

Serve on buttered toast or bread.

Makes 12-16 servings.