"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
8 to 10 oz. smoked salmon (not Nova) 8 oz. cream cheese 1/8 cup lemon juice 1/4 cup finely chopped fresh basil 1/8 cup half & half black pepper to taste
Remove skin and bone from fish. Grind fish in a food processor. Add and blend the cream cheese, lemon juice, and basil. With processor running slowly add half and half until desired consistency is reached. Serve with crostini.
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