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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This is another recipe I got from my sister. I absolutely love it, is definitely one of my favourite pates! Serve it with crackers, or small triangles of oven toasted bread. (Personally I prefer the toast) At Christmas time, we had this piped into tiny vol-au-vent cases, topped with smoked salmon! It was delicious, and looked amazing! Servings are approximate, depending on if you serve it as a light lunch, or as nibblies. Ingredients:
1 tablespoon gelatin |
1/2 cup hot water |
1 chicken stock cube |
250 g salmon |
1/4 cup mayonnaise |
2 tablespoons fresh parsley |
2 teaspoons lemon juice |
2 shallots |
1/2 cup cream |
1 dash cracked black pepper |
Directions:
1. Place gelatin, hot water, and chicken stock cube in blender.
2. Blend for 2 minutes.
3. Add remaining ingredients, and blend until smooth.
4. Pour into a serving dish and refrigerate until set.
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