Photo: Howard L. Puckett; Styling: Lindsey Ellis Beatty
1 tablespoon butter
2 tablespoons minced shallots
1/2 cup chopped pecans, plus more for garnish
8 ounces cream cheese, softened
1/2 cup ricotta cheese
1/2 teaspoon paprika
2 tablespoons fresh lemon juice
1 1/2 teaspoons Worcestershire sauce
8 ounces hot-smoked salmon, flaked
1 (3.66-ounce) can smoked clams, drained
How to Make It
Melt butter in a small skillet over medium heat; add shallots, and sauté 2 to 4 minutes or until tender. Remove shallots. Add pecans to the same skillet, and cook over medium-low heat 3 to 4 minutes or until lightly browned. Remove from heat.
Beat cream cheese, shallots, ricotta, and next 3 ingredients at medium speed with an electric mixer about 2 minutes or until smooth. Stir in salmon and clams. Spoon salmon mixture into serving bowl. Cover and chill at least 1 hour. Sprinkle with pecans before serving.