½ cup (113gms) salted butter, at room temperature
2 TBS mayonnaise
1 15 oz can Pink or Red Salmon
2 oz. oil-packed anchovy fillets, drained
1 teaspoon fresh lemon juice
1 teaspoon mild smoked paprika
pinch of cayenne pepper
1/4 tsp dill
1 tsp Old bay
In a food processor blend the anchovy and salmon untill bones are incorporated,
Add mayonaise and butter and blend, add the rest, blend until smooth.
Throughout use spatula to knock down walls of processor, as needed.
Refrigerate for a few hours to blend flavors and stiffen.
Serve at room temperature with crackers, toast, chips, etc.
Should keep for 5 days in fridge.
Other fish and seafood may be used; such as tuna, sardines.
Other additions could be small amounts of red bell pepper, sriracha sauce, and sun dried tomatoes.
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