Ingredients:
8 oz. package of Mascarpone Cheese, at room temperature*
1 can of wild Alaskan Sockeye Salmon, drained (I used Kirkland brand)
2 green onions, chopped (reserve 1/2 teaspoon of the green part for topping)
1 Tablespoon capers
1/2 teaspoon pepper
1 teaspoon Penzey's Sunny Paris blend**
Directions:
Place all of the ingredients (saving 1/2 teaspoon of green onion) in food processor and blend until smooth.
Put into serving bowl, top with reserved green onion.
Serve with celery, other veggies or chips.
*you can also substitute with cream cheese
**Just in case you don have Sunny Paris, and want to make up your own blend it contains purple shallots, chives, green peppercorn, basil, tarragon, chervil, bay leaf and dill weed.