Salmon Spread with Wheat Toast Triangles

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