Salmon cream cheese pâté

Now, this salmon pâté I've made a number of times, and every single time, it's a winner.  Except for those who don't like fish, everyone whom I've given this to absolutely loves it.  This is one totally excellent hors d'oeuvres.

     As with a good number of my recipes, it was originally based on a broad spectrum of others, but kind of went its own way, and then kept on going...   :-)

     It's a bit expensive for the amount of food which you get out of it, but it's way easy to make, and only a little time consuming.

     I haven't particularly refined it per se, but each time it's maybe a little more of this, perhaps a touch less of that.  It's fairly resilient to adverse changes.  Seriously: you probably could remove everything from the gelatin to the oil (inclusive), as well as a major chunk of the last subset of ingredients, and still be really close to the same flavor.

     I'm partial to rye bread with it, and possibly iced tea (don't remember if I've done so or not), and keep thinking to have cucumber slices with it as well, but never get around to it.

1 garlic clove                                         
1 pkg. unflavored gelatin

1 tbsp. minced onion (optional)
1 tbsp. lemon juice
1/4 tsp. fresh ground pepper
2 tbsp. butter (pref. country crock)
1 tbsp. oil                                               

Pinch paprika
A pinch nutmeg
1/2 tsp. dill weed                                
1 (7 oz.) salmon – red (canned is ok, just not great)
2 tbsp. whipping / heavy cream          
1/4 c. crumbled blue cheese
1 pkg. (8 oz.) cream cheese              
1/2 c. Miracle Whip
1 tbsp. sherry
A pinch salt
1 tbsp. chopped parsley

Dash garlic powder
1 tsp. Worcestershire sauce
1/2 tsp. liquid smoke
A few drops Tabasco sauce
1/2 tsp. anchovy paste (optional)

In a food processor, mince garlic; add gelatin, onions, lemon juice, pepper, butter and oil and blend well.  Add paprika, nutmeg and dill. Blend.  Add drained salmon and cream; process until smooth.  Blend cheese with salmon and seasonings until smooth.  Add remaining ingredients; process until well blended - mold in small bowl lined with plastic wrap - chill several hours.  Unmold to serve with crackers or thin sliced rye bread.  Makes 2 cups pâté.