Smoked Salmon Pâté

 

4

oz smoked salmon (lox)

1

container (8 oz) chives-and-onion cream cheese spread

1/4

cup finely chopped red bell pepper

1 1/2

teaspoons lemon-pepper seasoning

1

teaspoon chopped fresh dill weed

3

tablespoons chopped fresh parsley

24

slices cocktail pumpernickel bread

• 1 Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• 2 To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.