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Salmon Seafood Pate

chef.alexande's picture
Ingredients
  Canned pink salmon 7 1⁄2 Ounce (1 can, 212-g)
  Tomato ketchup 15 Milliliter (1 level tablespoon)
  Lemon juice 15 Milliliter (1 tablespoon)
  Full fat cream cheese 4 Ounce (soft, 100g)
  Salt 1⁄2 Teaspoon (Leveled) (2-5 ml)
  Pepper To Taste
  Pink food coloring 1 (as required)
  White breadcrumbs 8 Ounce (8 rounded tablespoons)
  Canned mackerel in brine 15 Ounce (1 can, 425-g)
  Lemon juice 30 Milliliter (2 tablespoons)
  Salt 1 Teaspoon (Leveled) (5 ml)
  Butter 4 Ounce, melted (100 g)
  White breadcrumbs 5 Ounce (5 rounded tablespoons)
Directions

MAKING
1) In a liquidizer, place the salmon, ketchup, lemon juice, cream cheese, salt, a shake of pepper and a few drops of pink colouring.
2) Liquidize all the ingredients to make a smooth mixture.
3) In a basin, transfer the puree and add the breadcrumbs.
4) Press the mixture into containers. Chill inside refrigerator.
5) Repeat the process with the ingredients for the second layer.
6) Place the mixture on top of the first layer.
7) Place inside refrigerator to chill, before serving.

SERVING
8) On a serving dish, arrange the pate and garnish with fresh prawns, lemon and cucumber.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Seafood
Interest: 
Healthy
Cook Time: 
20 Minutes
Servings: 
6

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