Salmon Pâté recipe
information
This highly nutritious, elegant pate is low in fat and very quick to prepare.
ingredients
225 g (8 oz) canned red or pink salmon, drained
150 g (5 oz) cup low fat curd cheese
Few drops lemon juice
Pinch ground mace, or ground nutmeg
1/4 tsp Tabasco sauce
Freshly ground sea salt and black pepper
2 tbsps 1 % fat fromage frais, or low fat natural yogurt
4 small pickles
150 g (5 oz) cup low fat curd cheese
Few drops lemon juice
Pinch ground mace, or ground nutmeg
1/4 tsp Tabasco sauce
Freshly ground sea salt and black pepper
2 tbsps 1 % fat fromage frais, or low fat natural yogurt
4 small pickles
method
1. Remove any bones and skin from the salmon. In a bowl, work the fish into a smooth paste with the back of a spoon.
2. Beat the curd cheese until it is smooth.
3. Add the salmon, lemon juice, seasonings, and fromage frais or natural yogurt to the curd cheese and mix well, until thoroughly incorporated.
4. Divide the mixture equally between 4 individual custard cups. Smooth the surfaces carefully.
5. Slice each pickle lengthways, 4 or 5 times, making sure that you do not cut completely through the gherkin at the narrow end. Splay the cut ends into a fan, and use these to decorate the tops of the pates in the custard cups.
2. Beat the curd cheese until it is smooth.
3. Add the salmon, lemon juice, seasonings, and fromage frais or natural yogurt to the curd cheese and mix well, until thoroughly incorporated.
4. Divide the mixture equally between 4 individual custard cups. Smooth the surfaces carefully.
5. Slice each pickle lengthways, 4 or 5 times, making sure that you do not cut completely through the gherkin at the narrow end. Splay the cut ends into a fan, and use these to decorate the tops of the pates in the custard cups.
serving amount
serves 4
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