This recipe had several variations: ham, shrimp, salmon or chicken. Because this was the appetizer portion of our St. Patrick's Day meal, I thought salmon was very appropriate. Next time I'd add a little more lemon juice, but it was delicious prepared as written.
2 T. butter, melted
2 cups cooked, skinless, boneless wild salmon
1 T. lemon juice
1/8 t. freshly grated nutmeg
salt and pepper to taste
In a food processor, add all ingredients. Process by pulsing to form a coarse paste. Taste and add salt or lemon juice if needed.
Refrigerate until served. Serve with toast points or crackers.
From Real Irish Food by David Bowers