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Creamy Pistachio Salmon Pate

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Ingredients
  Canned sockeye salmon 7 1⁄2 Ounce (1 can)
  Lemon juice 2 Tablespoon
  Dried dill weed 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Fresh ricotta cheese 1⁄2 Pound
  Hard cooked eggs 2
  Coarsely chopped pistachio nuts 1⁄4 Cup (4 tbs)
  Salt To Taste
Directions

Drain salmon and remove bones. In food processor or blender, process salmon, lemon juice, dillweed and pepper until well blended.
Add cheese and eggs; process until pureed. Stir in nuts. Season with salt to taste. Spoon into serving bowl or crock. Cover and refrigerate for up to 3 days. Makes about 2-1/2 cups (625 mL).

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Canadian
Course: 
Main Dish
Method: 
Blending

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