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Alpine Village Salmon Pate

1 T. ground Spanish onion (grind very fine in food processor)
4 oz. good-quality smoked trout or salmon, skinned and deboned
1 lb. cream cheese, room temperature
dash of garlic salt
dash of hot pepper sauce
dash of Worcestershire sauce
1 to 2 T. ketchup for color

Combine onion and trout in food processor and pulse to combine. Add cream cheese and mix just to combine. Add all remaining ingredients except ketchup and mix well. Gradually add ketchup and mix, until color is similar to that of a salmon. Serve with your favorite crackers or spread into centers of celery sticks.

Makes about 12 appetizer servings.


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