Smoked salmon pâté

Salmon, smoked, skin and bones removed	1 pound
Cream cheese	1 cup
Eggs	2 yolks
Lemon juice	¼ cup + ½ a lemon
Dijon mustard	1 teaspoon
Salt	1 teaspoon
Canola oil	1 cup
Olive oil, mild extra virgin	1 cup

Mayonnaise

1. In a medium bowl, beat the yolks slowly but firmly with a whisk until they become creamy and light yellow in color; add 2 tablespoons of juice, mustard, salt, and mix well. 
2. In a small bowl, combine the canola and olive oils, and then drizzle very slowly into the yolk mixture while whisking constantly; careful not to overbeat. 
3. Stir in the remaining 2 tablespoons of juice, and then cover and refrigerate for at least 2 hours before using.

Paté

1. In a food processor, add the salmon, and pulse a few times until it is coarsely puréed; transfer to a medium bowl. 
2. Place the cream cheese and 1/4 cup of mayonnaise into the food processor bowl, and process until well combined. 
3. Using a spatula, fold the cream cheese mixture into the salmon until very well combined (no white should be visible). 
4. Mix in the juice of ½ a lemon, if desired. 
5. Serve on buttered toast or bread.

Recipe from The Country Cooking of Ireland by Colman Andrews.