Smoked Salmon Pate - cooking recipe

Ingredients

200 g smoked salmon
125 g mascarpone cheese
1/2 cup whole egg mayonnaise
2 green onions, trimmed, sliced finely
1 tablespoon dill, chopped finely
1 tablespoon lemon juice
2 teaspoons horseradish cream
1 teaspoon Dijon mustard

Preparation

Process salmon in food processor till almost smooth.
Transfer to a bowl.
Add all other ingredients.
Stir gently till combined.
Season if need be.
Place into serving bowl, smooth top.
Cover with plastic wrap.
Refrigerate for at least 3 hours.
Serve with melba toast.