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 7/8 ounces smoked salmon (small package size)
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh dill, plus additional for garnishing
pepper
crispy lettuce leaf, for serving (optional)

Preparation

In a food processor, combine the cream cheese, butter or ghee, 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 fro 20 to 30 minutes, or until set. Alternatively, transfer the mixture to an airtight container and refrigerate. When ready to serve, spoon out 2 tablespoons per serving and serve on top of lettuce leaves (if using). Keep refrigerated in an airtight container for up to 1 week.