Salmon Pate Fat Bombs - cooking recipe

Ingredients

3 1/2 ounces cream cheese, at room temperature
1/3 cup unsalted butter, at room temperature
1 . 8 oz small package smoked salmon
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill, plus more for garnishing
pepper
crispy lettuce leaf, for serving (optional)

Preparation

In a food processor, combine the cream cheese, butter, smoked salmon, lemon juice, dill, and pepper. Pulse until smooth.
Line a baking sheet with parchment paper. Spoon about 2 tablespoons of the mixture per portion onto the prepared sheet. Garnish each with more dill.
Refrigerate for 20 to 30 minutes, or until set. Keep refrigerated in an airtight container for up to 1 week.