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Salmon and Yellow Split Pea Pate' Printer Friendly Ingredients ½ c. dry split yellow peas, rinsed                                      2 T. lemon juice 1 ½ c. water                                                                 1 T. prepared horseradish 1 - 16 oz. can pink salmon                                         ½ tsp. salt 1 8 oz. package cream cheese, softened                          ½ tsp. liquid smoke 2 T. grated onion Parsley, for garnish   Directions In a medium saucepan, combine yellow split peas and water, boil reduce heat, cover and simmer 45 to 55 minutes or until peas are very tender. Drain. Drain the salmon and pick out any bones. Mix the salmon, cooked peas and remaining ingredients with a fork until smooth. Adjust the seasonings. Spray a small salad mold with nonstick cooking spray and press the mixture into the mold. Refrigerate at least 4 hours before serving. Invert the mold onto a plate, garnish with parsley, and serve it with crackers or fresh vegetables.   Spread it on crackers, pita bread or serve as a vegetable dip!     Nutrition Facts Serving Size  Servings Per Container 12 Amount Per Serving Calories  Calories From Fat  % Daily Value * Total Fat  Saturated Fat  Trans Fat    Cholesterol  Sodium  Total Carbohydrate  Dietary Fiber  Sugars  Protein    Vitamin A   % • Vitamin C   % Calcium  % • Iron  % * Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:   Calories 2,000 2,2500 Total Fat Less than 65g 80g    Saturated Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g    Dietary Fiber   25g 30g Calories per gram:       Fat 9   •   Carbohydrate 4   •   Protein 4