Salmon Paté Pots

Ingredients

2 x 95g cans Tassal roasted Tasmanian salmon
                     in springwater
2 spring onions, finely chopped
125g cream cheese, softened
2 Tbsp cream
Zest & juice of 1 lemon
2 - 3 drops Tabasco sauce
2 Tbsp dill, chopped
Freshly ground black pepper
1 loaf thinly sliced olive bread

Remove salmon from the can and drain. Beat cream cheese & cream until soft. Stir in the spring onions, lemon zest, juice, Tabasco sauce and dill. Finally fold through the salmon and season to taste with black pepper. Serve in individual pots as an entrée or one large pot with thinly sliced Olive bread for nibbles when entertaining.