Salmon Pate Recipes

Ingredients :

1 medium can red salmon

2 tbsp tomato purée

1 small onion, finely chopped

1/2 stick celery, finely chopped

125ml low fat natural yoghurt

2 tbsp lemon juice

1/2 tsp prepared English mustard

white pepper, to taste

2 tsp gelatine

2 tbsp cold water

1. Remove any dark colored skin from the salmon.

2. Use a fork to mash the salmon and crush the bones.

3. Add all remaining ingredients, except the gelatine and water.

4. In a small, heatproof bowl, sprinkle the gelatine over the cold water.

5. Leave to stand for 5 minutes.

6. Stand the bowl of gelatine in a saucepan of hot water.

7. Heat slowly and gently until the gelatine dissolves.

8. Add the gelatine to the salmon mixture.

9. Combine thoroughly.

10. Pour mixture into a wetted mould, or suitable bowl.

11. Cover and chill in refrigerator for at least 2 hours.

12. Alternatively, spoon the mixture into individual moulds or little pots and chill as above.

Serves 6 - 8 as an appetizer

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