Salmon Pate
Serves 4
1 x 418g cans of red salmon, drained
Serves 4
1 x 418g cans of red salmon, drained
250g pot quark
skimmed milk soft cheese
rind and juice
of one lemon
salt and
freshly ground black pepper
20g pack fresh
parsley
Flake the
salmon and remove any bones and skin. Place in a bowl with the quark,
lemon rind, 3 tbsp lemon juice and seasoning to taste
Finely chop
the parsley, reserve a little for the garnish and add the rest to the
bowl. Mix all the ingredients together until well combined.
Cover and
chill for at least an hour.
Alternatively, use tuna, crab, prawns or a mixture.
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