|
125g
canned pink salmon, drained
250g
ricotta cheese
1 spring
onion, finely chopped
1 tsp
Worcestershire sauce
cayenne
pepper, to taste
|
|
Method :
Remove any dark skin from the
salmon. Mash the salmon with a fork,
crushing up the bones. Add all remaining ingredients and
blend well. Chill well before serving. Serve the dip surrounded by sliced
fresh vegetables, corn chips, biscuits or triangles of dry toast.
Using cottage or ricotta cheese, try a
few finely chopped anchovies or capers instead of the salmon, or some
cooked shrimps and a dash each of tomato and Tabasco.
Serves 4 - 6
#ads
Get your herbs and spices' ingredients here
|