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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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This is from Australian Woman's Weekly Dinner Party Cookbook. I usually use low fat mayo and cream. Ingredients:
1/2 cup hot water |
1 tablespoon gelatin |
1 chicken stock cube |
220 g red salmon, undrained (8oz) |
4 shallots, roughly chopped (green onions) |
1/4 cup mayonnaise |
2 tablespoons lemon juice |
salt & pepper |
1/2 cup cream |
Directions:
1. Put gelatine, stock cube and water in food processor and blend for 1 minute.
2. Add salmon, shallots, mayonnaise, lemon juice, salt & pepper, blend for 1 minute.
3. Add cream, blend 30 seconds only.
4. Pour into lightly oiled mould - I often use a round margarine container if I intend to un-mould pate, it is a good size and it looks nice with a slice of lemon in the centre to serve.
5. Set in fridge for a couple of hours.
6. Un-mould and serve surrounded by melba toast or toast triangles and don't forget the pate knife.
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