Salmon Pate

Name: Salmon Pate
Ingredients: 12 cup hot water; 1 tablespoon gelatin; 1 chicken stock cube; 220 g red salmon, undrained (8oz); 4 shallots, roughly chopped (green onions); 14 cup mayonnaise; 2 tablespoons lemon juice; salt & pepper; 12 cup cream

9 ingredients

6 steps

Ingredients

12 cup hot water
1 tablespoon gelatin
1 chicken stock cube
220 g red salmon, undrained (8oz)
4 shallots, roughly chopped (green onions)
14 cup mayonnaise
2 tablespoons lemon juice
salt & pepper
12 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.