Cream cheese is given a kick with hot chilli sauce for an almost instant salmon pâté. Great as an entree, it could also fill a special sandwich.
a small bunch of chives
a small bunch of dill
a small bunch of parsley
415g tinned salmon
150g cream cheese at room temperature
1 teaspoon Tabasco sauce
Salt and black pepper
To serve: brown bread, toast fingers or triangles or crackers
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Directions Preparation:30min › Ready in:30min
Chop and mix the chives, dill and parsley.
Drain the salmon and discard any bones and skin. Put it into a bowl and thoroughly mix in the cream cheese.
Squeeze the lemon and add the juice to the salmon mixture a little at a time, until it is sharp enough to suit your taste. Stir in the Tabasco sauce and the chopped herbs and blend to a smooth purée using a hand blender. If you prefer a slightly coarser texture, you can use a potato masher or a wooden spoon to do the blending.
Season to taste with salt, black pepper, and more lemon juice, then spoon into a serving bowl or individual ramekin dishes and chill for 15 minutes.
Serve the pâté with bread, toast or water crackers as desired.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and E, and selenium.